Slow-Cooked Fish Stew

• 1 pound potatoes (about 2 medium), peeled and finely chopped
• 1 package (10 ounces) frozen corn, thawed
• 1-1/2 cups frozen lima beans, thawed
• 1 large onion, finely chopped
• 1 celery rib, finely chopped
• 1 medium carrot, finely chopped
• 4 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon lemon-pepper seasoning
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1-1/2 cups vegetable or chicken broth
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1/2 cup white wine or additional vegetable broth
• 1 pound cod fillets, cut into 1-inch pieces
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (12 ounces) fat-free evaporated milk

1. In a 5-qt. slow cooker, combine the first 15 ingredients. Cook, covered, on low 6-8 hours or until potatoes are tender.
2. Remove bay leaf. Stir in cod, tomatoes and milk; cook, covered, 30-35 minutes longer or until fish just begins to flake easily with a fork.

potatoes, frozen corn, frozen lima beans, onion, celery, carrot, garlic, bay leaf, lemonpepper seasoning, parsley flakes, rosemary, salt, vegetable, condensed cream, white wine, cod fillets, tomatoes, milk

Taken from www.tasteofhome.com/recipes/slow-cooked-fish-stew/ (may not work)