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Source: Campbell's Recipes
Tagged With: 4 servings
Poached Fish Fillets
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.
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Serves: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
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4 teaspoons cornstarch
Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
1/4 teaspoon dried dill weed, crushed
Generous dash ground black pepper
1 large carrot, cut into 2-inch matchstick-thin strips (about 1 cup)
1 stalk celery, sliced (about 1/2 cup)
1 medium onion, sliced (about 1/2 cup)
1 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.


Notes:
Nutritional Values per Serving using Swanson Chicken Broth: Calories 128, Total Fat 1g, Saturated Fat 0g, Cholesterol 51mg, Sodium 467mg, Total Carbohydrate 8g, Dietary Fiber 1g, Protein 21g, Vitamin A 66%DV, Vitamin C 4%DV, Calcium 3%DV, Iron 3%DV

Nutritional Values per Serving using Swanson Chicken Stock: Calories 132, Total Fat 1g, Saturated Fat 0g, Cholesterol 49mg, Sodium 314mg, Total Carbohydrate 8g, Dietary Fiber 1g, Protein 23g, Vitamin A 66%DV, Vitamin C 4%DV, Calcium 3%DV, Iron 4%DV


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