Campbell's(R) Fish and Vegetable Skillet |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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White fish fillets cook quickly in a creamy vegetable sauce, perfect for serving over rice. Ingredients:
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 |
2 stalks celery, cut into matchstick-thin strips |
1 small onion, chopped |
1 (10.75 ounce) can campbell's® condensed cream of mushroom soup (regular, 98% fat free or healthy request) |
1 pound firm white fish fillet (cod, haddock or halibut) |
Directions:
1. Place water, wine, thyme, black pepper, carrot, celery and onion in skillet. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender-crisp.
2. Add soup and heat to a boil.
3. Add fish. Cover and cook over low heat 5 minutes or until fish flakes easily when tested with fork.
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