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Poached Fish Fillets

At a glance

Prep

15 min.

Total

35 min.

Serves

4

Cook: 20 min.

Cost per recipe: $6.93

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.

What You'll Need

4 teaspoons cornstarch
1 3/4 cups Swanson® Chicken Broth or Swanson Chicken Stock or Swanson® Chicken Stock
1/4 teaspoon dried dill weed, crushed
1/8 teaspoon 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)

How to Make It

  • 1

    Stir the cornstarch and 1/4 cup broth in a small bowl until the mixture is smooth.

  • 2

    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.

  • 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, cover and keep warm.

  • 4

    Add the cornstarch mixture to the skillet. Cook and stir until the mixture boils and thickens.  Serve the vegetable mixture with the fish.

Recipe Nutritional Information

Made With

Swanson® Chicken Broth Swanson® Chicken Stock

calories

186 191

totalfat

6.8g 6.7g

saturatedfat

1g 1g

cholesterol

68mg 68mg

sodium

455mg 302mg

totalcarbohydrate

7.4g 7.4g

dietaryfiber

0.9g 0.9g

protein

22.5g 22.5g

vitamina

60%DV 60%DV

vitaminc

6%DV 6%DV

calcium

6%DV 6%DV

iron

0%DV 0%DV

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