Poached Fish Fillets

Supper tonight? Quick, delicious, but not short on flavor.

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 weed, crushed
Generous dash ground 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 until smooth. Set aside.
MIX remaining broth, dill weed, pepper, carrot, celery and onion in
skillet. Heat to a boil. Cover and cook over low heat 5 min. or until
vegetables are crisp-tender.
PLACE fish in broth mixture. Cover and cook 5 min. or until fish is
done. Remove fish and keep warm.
STIR cornstarch mixture and add. Cook and stir until mixture boils and
thickens, stirring constantly. Serve with fish. Serves 4.
*cod, haddock or halibut

Kitchen Clip:
Thaw fillets quickly by submerging sealed package under cool water in
the sink; weight down with a saucepan filled with water. Toss a salad
and cook potatoes while fish is thawing, 10-15 minutes.
Received on Wed Mar 2 17:32:13 2005