Fish & Vegetable Skillet

Looking for ways to work fish into your diet? This one-pan recipe makes
it easy! The fool-proof gentle cooking method creates tender, flaky
fillets in a matter of minutes.

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)
4 firm white fish fillets (cod, haddock or halibut) (about 1 pound)

Directions:
Heat the water, wine, thyme, black pepper, carrot, celery and onion in a
10-inch skillet over medium-high 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:
Instead of using celery in the skillet try snap peas, green beans, or
strips of red bell pepper.
Received on Thu Oct 1 16:24:22 2009