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Nutrition Facts
Serving Size 1 (171g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth
Calories 160
Calories from Fat 15		(9%)
Amount Per Serving		%DV
	Total Fat 1.7g	2%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 49mg		16%
Sodium 437mg		18%
Potassium 688mg		19%
Total Carbohydrate 13.2g		4%
	Dietary Fiber 1.3g	5%
	Sugars 3.6g
Protein 22.1g		44%
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Poached Fish Fillets

Recipe #335700 | 35 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef mariajane
Nov 7, 2008

Firm white fish fillets, carrot strips, sliced celery and onion are seasoned with dill and poached in Swanson's Vegetable Broth, then topped with a luxurious sauce made by thickening the flavorful poaching liquid, how delicious - I found this recipe in Campbell's Kitchen.

SERVES 4 (change servings and units)

Ingredients

4 teaspoons cornstarch
1 3/4 cups swanson's vegetable broth
1 1/2 teaspoons dried dill weed, crushed
1 dash black pepper
1 large carrot, cut into matchstick-thin strips
1 stalk celery, sliced
1 medium onion, sliced
1 lb cod or haddock or halibut (fresh or frozen)

Directions

1
Stir the cornstarch and 1/4 cup broth in a small bowl. Set aside.
2
Heat the remaininng 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.
3
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 and keep it warm.
4
Stir the cornstarch mixture and stir it into the skillet. Cook and stir until the mixture boils and thickens. Serve the vegetable mixture with the fish.