In 3 1/2- to 6-quart slow cooker, mix celery, bell pepper, onion, garlic, tomatoes, vegetable juice, wine, Worcestershire sauce, salt and red pepper.
Cover; cook on Low heat setting 7 to 9 hours or on High heat setting 3 to 4 hours.
Stir fish, rice and parsley into chowder. Increase heat setting to High. Cover; cook 30 to 45 minutes longer or until fish flakes easily with fork.