Tuesday, April 18, 2006

Campbell's® Fish & Vegetable Skillet
Dear Jerry,

Smells dreamy, tastes great--just don't tell them it's good for them too!


Campbell's® Fish & Vegetable Skillet
from Campbell's Kitchen

Prep/Cook Time: 25 min.



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Ingredients:
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
2 stalks celery, cut into matchstick-thin strips
1 small onion, chopped
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup OR Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
1 lb. firm white fish fillets (cod, haddock or halibut)


Directions:
PLACE water, wine, thyme, black 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 and heat to a boil.
ADD fish. Cover and cook over low heat 5 min. or until fish flakes easily when tested with fork. Serves 4.


kitchen clip

Fish fillets don't need to be completely thawed when you add them to skillet.


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food for thought

Peanut butter is mother's milk to me. -Jack Nicholson


Campbell's Kitchen
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Campbell Soup Company
Camden, NJ U.S.A. 08103-1701