September 17, 2007 Fish Vegetable Skillet

Easy Tastebud Delights

9.17 Edition (September 17, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone and welcome to a new week.

Today's recipe sounds so delicious and I look forward to trying it. If you choose not to use the white wine, it can be substituted with vegetable or chicken stock. Also if you are using frozen fish fillets, be sure to defrost and dry them well before cooking. Enjoy!

Fish Vegetable Skillet

1/4 cup water
2 tbsp. dry white wine (optional)
1/2 tsp. dried thyme leaves, crushed
Generous dash fresh, cracked black pepper
1 large carrot, cut into matchstick strips
2 stalks celery, cut into matchstick strips
1 small chopped onion
1 can cream of mushroom soup
1 lb. firm white fish fillets (cod, haddock or halibut)

PLACE water, wine, thyme, pepper, carrot, celery and onion in skillet. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender-crisp.

ADD soup, stir and heat to a boil.

ADD fish. Cover and cook over low heat 5 min. or until fish flakes easily when tested with fork.

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