Recipe by Farfalla
One pan, delicious, healthy, and quick recipe that is hearty and restaurant quality. Not fishy tasting and excellent for those picky eaters! I modified this from a soup recipe.
Top Review by partysweets
Thanks so much, this was quick and easy and the perfect way to use up a package of cod that had been in the freezer a little too long. I used 2 small fresh tomatoes and diced them because I really dislike canned diced tomatoes, they remind me a little bit of rubber. And I used cream of wild mushroom for the soup. This was great. Even my 3 year old ate the fish!! Usually fish is the last thing he will touch. I'll be making this one again.
- 1 tablespoon butter or 1 tablespoon olive oil
- 1 medium onion, chopped (about 1/2 cup)
- 3 garlic cloves
- 1 (10 3/4 ounce) can condensed cream of mushroom soup (I used Campbell's Cream of Mushroom with Roasted Garlic)
- 1⁄2 cup milk
- 1 (10 ounce) can diced tomatoes, drained
- 1 lb fish fillet, cut into 2-inch pieces (flounder, haddock cod, tilapia, or halibut)
- 4 cups cooked linguine
Directions See How It's Made
- Heat the butter or olive oil in a 10-inch skillet over medium heat. Add the onion and garlic and cook until it’s tender.
- Stir in the soup, milk and tomatoes. Heat to a boil. Add the fish to the skillet and reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork.
- Spoon over hot linguine.