Fish and vegetable skillet
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Carrots; cut into thin strips | |
| ¼ | Onion; diced | |
| ¼ | cup | Water |
| 2 | tablespoons | Dry white wine; (optional) |
| ½ | teaspoon | Dried thyme; crushed |
| ¾ | pounds | Broccoli florets |
| 11 | ounces | Cream of celery soup |
| 1¼ | pounds | Cod fillets; thawed if frozen |
Directions
Prep: 5 min, Cook: 20 min.
Combine first 5 ingredients in a heavy nonstick skillet over medium high heat. Season with pepper to taste and bring to a boil. Cover skillet, reduce heat to low and simmer 5 minutes, or until vegetables are just tender. Stir in broccoli and soup. Raise heat to medium and bring to a boil. Arrange fish in skillet, cover and reduce heat to low. Simmer 10 minutes, spooning sauce over fish occasionally, or until fish flakes easily.
Posted to recipelu-digest by molony <molony@...> on Feb 20, 1998