Fish & Vegetable Skillet

There's no better way to enjoy the mild taste of tender, flaky fish than
in this two-step recipe. It's an excellent preparation that tastes as
good as it looks.

Fish & Vegetable Skillet
from Campbell's Kitchen

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

1/4 cup water
2 tablespoons dry white wine (optional)
1/2 teaspoon 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® Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free *or *Healthy Request)
4 firm white fish fillets (cod, haddock or halibut) (about 1 pound)

1. 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.

2. 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.
Makes: 4 servings.

Kitchen Clip
                              Don't feel limited to celery, carrot and onion, try using
thinly sliced zucchini, yellow squash, bell peppers or even green beans
instead.
Received on Fri Apr 22 12:04:40 2011