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Source: Swanson's Simply Delicious Cookbook

Poached Fish with Lemon and Dill
Try this easy, delicious recipe from Campell's Kitchen.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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2 cups Swanson® chicken stock
1/4 cup Chablis or other dry white wine
1/4 tsp. dried dill weed, crushed
4 thin lemon slices
4 fresh or thawed frozen firm white fish fillets (cod, haddock or halibut)




In 10-inch skillet, combine broth, wine, dill and lemon. Over medium-high heat, heat to boiling.

Arrange fish in broth mixture. Reduce heat to low. Cover; cook 10 minutes or until fish flakes easily when tested with a fork. Discard poaching liquid.






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