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Cod Veracruz

At a glance

Prep

15 min.

Total

35 min.

Serves

4

Bake: 20 min.

Cost per recipe: $11.21

The fresh flavors of the Mexican seacoast are featured in this simple baked dish flavored with a zesty sauce.

What You'll Need

1 pound fresh or thawed frozen cod or haddock fillets
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
1/3 cup Pace® Picante Sauce
1/4 cup chopped pimento-stuffed olives
1 tablespoon lime juice
2 teaspoons chopped cilantro
1 teaspoon dried oregano leaves, crushed
1/8 teaspoon garlic powder or 1 small clove garlic, minced
4 cups hot cooked white rice

How to Make It

  • 1

    Heat the oven to 400°F. Place the fish in a 2-quart shallow baking dish.

  • 2

    Stir the soup, broth, picante sauce, olives, lime juice, cilantro, oregano and garlic powder in a medium bowl. Pour the soup mixture over the fish.

  • 3

    Bake for 20 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce over the rice.

Recipe Nutritional Information

Made With

Campbell’s® Condensed Tomato Soup

calories

429

totalfat

4.2g

saturatedfat

0.5g

cholesterol

52mg

sodium

1130mg

totalcarbohydrate

70.4g

dietaryfiber

1.2g

protein

24.9g

vitamina

8%DV

vitaminc

10%DV

calcium

4%DV

iron

15%DV

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