Ingredients
2
medium stalks celery, chopped (1 cup)
1
medium bell pepper, chopped (1 cup)
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
2
cans (14 1/2 ounces each) diced tomatoes, undrained
1/2
cup uncooked instant rice
2
cups eight-vegetable juice
1
cup dry white wine or vegetable broth
1
tablespoon Worcestershire sauce
1
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1
pound firm-fleshed fish steak, cut into 1-inch pieces
3
tablespoons chopped fresh parsley
Preparation
Mix all ingredients except fish and parsley in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until rice is tender.
Stir in fish and parsley.
Cover and cook on high heat setting 30 to 45 minutes or until fish flakes easily with fork.
