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    Poached Fish Fillets


    Source of Recipe


    Swanson

    List of Ingredients




    4 tsp. cornstarch
    1 can (14 oz.) Swanson® Vegetable Broth
    1/4 tsp. dried dill weed, crushed
    Generous dash ground black pepper
    1 large carrot, cut into 2" matchstick-thin strips
    1 stalk celery, sliced
    1 medium onion, sliced
    1 lb. fresh OR thawed frozen firm white fish fillets*

    Recipe



    MIX cornstarch and 1/4 cup broth. Set aside.

    MIX remaining broth, dill weed, pepper, carrot, celery and onion in skillet. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are crisp-tender.

    PLACE fish in broth mixture. Cover and cook 5 min. or until fish is done. Remove fish and keep warm.

    ADD cornstarch mixture. Cook and stir until mixture boils and thickens. Serve with fish.


    *cod, haddock or halibut

 

 

 

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