Fish & Vegetable Skillet

You can feel good about serving this tasty fish dish featuring a creamy
mushroom-wine sauce that's sure to win them over!

Fish & Vegetable Skillet
from Campbell's Kitchen

Prep Time: 15 min. Cook Time: 15 min.

1/4 cup water
2 tbsp. dry white wine (optional)
1/2 tsp. dried thyme leaves, crushed
Generous dash ground black pepper
1 large carrot, cut into matchstick-thin strips (about 1 cup)
2 stalks celery, cut into matchstick-thin strips (about 1 1/3 cups)
1 small onion, chopped (about 1/4 cup)
1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free or Healthy Request)
1 lb. firm white fish fillet (cod, haddock or halibut)

Directions:
Heat the water, wine, thyme, black pepper, carrot, celery and onion in a
10-inch skillet over medium heat to a boil. Reduce the heat to low.
 Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Stir the soup in the skillet. Top with the fish. Cover and cook for 5
minutes or until the fish flakes easily when tested with a fork.
 Serving Suggestion: Serve with hot cooked jasmine rice sprinkled with
chopped fresh herbs. For dessert serve chocolate and orange sorbets.
Serves 4.

Kitchen Clip:
You can thinly slice the carrots and celery instead of cutting them into
matchstick sized strips. The result will look a little different, but
the taste will be the same.
Received on Thu Apr 2 15:31:57 2009