 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
In Washington Court House, Ohio, Clara Coulston cooks tender fish and vegetables in a flavorful sauce that's easy to make with cream of mushroom soup. Since we're watching what we eat, I usually buy the healthy version of the soup, she notes. Ingredients:
2 celery ribs, sliced |
1 large carrot, cut into 2-inch julienne strips |
1 small onion, chopped |
1/4 cup water |
2 tablespoons white wine or chicken broth |
1/2 teaspoon dried thyme |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 pound cod or haddock |
Directions:
1. In a large skillet, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in soup until blended; bring to a boil. Add fillets.
2. Reduce heat; cover and simmer for 5-7 minutes or until fish flakes easily with a fork. Yield: 4 servings.
|
|