Fish Stew 
Serving Size  : 4
 Amount Measure Ingredient -- -------- ------------ -------------------------------- 16 Oz Sole Fillets -- Or Frozen Haddock 2 Med Potatoes -- Peel, Finely Chopped 2 Med Carrots -- Finely Chopped 1/4 C Parsley -- Snipped 1 Bay Leaf 1 Tbsp Tapioca -- Quick Cooking Kind 1 Tsp Sugar 1/4 Tsp Salt 1/4 Tsp Dried Basil -- Crushed 16 Oz Canned Tomatoes -- Chopped, Undrained 14 1/2 Oz Nonfat Chicken Broth 8 Oz Tomato Sauce 1/4 C Sherry -- Or Water 1/8 Tsp Pepper
Preparation Method
Don't worry about completely thawing the fish. It goes into the cooker partially frozen.
Let fish stand at room temp while preparing other ingredients. In a 3 1/2, 4, 5 or 6 qt crockery cooker combine potatoes, carrots, parsley, bay leaf, tapioca, sugar, salt, basil, and 1/8 t pepper. Stir in undrained tomatoes, chicken broth, tomato sauce, and sherry or water.
Halve block of fish crosswise; place halves in the cooker. Cover; cook on low heat setting for 10 - 12 hrs or on high heat setting for 3 1/2 - 4 hrs. Remove bay leaf. Break fish into bite size chunks with a fork.