Recipe by Chef mariajane
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.
- 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 (fresh or frozen) or 1 lb haddock (fresh or frozen) or 1 lb halibut (fresh or frozen)
Directions See How It's Made
- Stir the cornstarch and 1/4 cup broth in a small bowl. Set aside.
- 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.
- 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.
- 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.