Poached Fish Fillets

This quick and delicious dish for supper tonight will become a "most requested favorite."

Poached Fish Fillets
from Campbell's Kitchen

Prep/Cook Time: 25 min.

4 tsp. cornstarch
1 can (14 oz.) Swanson(R) Vegetable Broth
1/4 tsp. dried dill, crushed
 Generous dash black pepper
1 large carrot, cut into 2" matchstick-thin strips
1 stalk celery, sliced
1 medium onion, sliced
1 lb. fresh OR thawed frozen firm white fish fillets *

Directions:
 MIX cornstarch and 1/4 cup broth.
 MIX remaining broth, dill, pepper, carrot, celery and onion in skillet. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender-crisp.
 PLACE fish in broth mixture. Cover and cook 5 min. or until fish is done. Remove fish and keep warm.
 ADD cornstarch mixture. Cook and stir until mixture boils and thickens. Serve with fish. Serves 4.
*cod, haddock or halibut

Kitchen Clip:
Fish does not need to be completely thawed before poaching, but at least enough to break fillets apart.
Received on Sat Apr 10 10:16:22 2004