1 to 1 1/2 lbs. fish (any combination of perch, pike, trout, etc.)
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrots
1/4 c. snipped parsley
1/4 tsp. leaf rosemary
1/2 c. dry white wine
16 oz. can whole tomatoes, mashed
8 oz. bottle clam juice
1 tsp. salt
3 tbsp. flour
3 tbsp. butter, melted
1/3 c. light cream