This restaurant-style dish is easy to make at home. It features firm white fish fillets and colorful vegetables poached in either chicken broth or stock. To make the luxurious sauce, simply thicken the poaching liquid.
cost per recipe: $7.30
The price is determined by the national average.
cups Swanson® Chicken Brothor Swanson Chicken Stock or Swanson® Chicken Stock
teaspoon dried dill weed, crushed
teaspoon ground black pepper
large carrot, cut into 2-inch matchstick-thin strips (about 1 cup)
stalk celery, sliced (about 1/2 cup)
medium onion, sliced (about 1/2 cup)
pound fresh or thawed frozen firm white fish fillet (cod, haddock, or halibut)
Stir the cornstarch and 1/4 cup broth in a small bowl until the mixture is smooth.
Heat the remaining broth, dill weed, black pepper, carrot, celery and onion in a 12-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.
Add the fish to the skillet. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Remove the fish from the skillet, cover and keep warm.
Add the cornstarch mixture to the skillet. Cook and stir until the mixture boils and thickens. Serve the vegetable mixture with the fish.
Swanson® Chicken Stock
Swanson® Chicken Brothor Swanson Chicken Stock
March 15, 2009
Great idea but the veggies and fish were fairly bland. Recommend adding a half-pinch salt or up the dill. Also the presentation would look better if peas and mushrooms were added to the veggies (color, shape, and texture is a plus!).
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