Fish & Vegetable Skillet

Campbell's Fish & Vegetable Skillet Recipe

You're just minutes away from this light, creamy and refreshing fish dinner that cooks in just one pan for easy clean-up.

At a glance

Prep

15 min.

Total

30 min.

Serves

4

Cook: 15 min.

Made With

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

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What You'll Need

1/4 cup water
2 tablespoons dry white wine (optional)
1/2 teaspoon dried thyme leaves, crushed
Generous dash ground black pepper
1 large carrot, cut into matchstick-thin strips (about 1 cup)
2 stalks celery, cut into matchstick-thin strips (about 1 1/3 cups)
1 small onion, chopped (about 1/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
4 firm white fish fillets (cod, haddock or halibut) (about 1 pound)

How to Make It

  • 1

    Heat the water, wine, thyme, black pepper, carrot, celery and onion in a 10-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.

  • 2

    Stir the soup in the skillet.  Top with the fish. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork.

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Recipe Nutritional Information

Made With

Campbell's 98% Fat Free Cream of Mushroom Soup Campbell's Cream of Mushroom Soup

calories

149 174

totalfat

2g 5g

saturatedfat

0g 1g

cholesterol

51mg 52mg

sodium

394mg 634mg

totalcarbohydrate

10g 10g

dietaryfiber

2g 2g

protein

21g 21g

vitamina

66%DV 66%DV

vitaminc

4%DV 4%DV

calcium

5%DV 4%DV

iron

4%DV 4%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Serving Suggestion:  Serve with hot cooked jasmine rice sprinkled with chopped fresh herbs.  For dessert serve chocolate and orange sorbets.
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