Fish Chowder

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2 1/2 pounds fish

28 ounces whole tomatoes, canned

16 ounces clam juice, bottled

1 cup onion, chopped

1 cup celery, chopped

1 cup carrots, chopped

1 cup white wine

1/2 cup fresh parsley

1/2 teaspoon rosemary

1 teaspoon salt

1/4 cup flour

1/4 cup butter

2/3 cup light cream

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