Poached Fish Fillets

Campbell's Poached Fish Fillets Recipe

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.

At a glance


15 min.


35 min.



Cook: 20 min.

Cost per recipe: $6.93 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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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.

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Recipe Nutritional Information

Made With

Swanson® Chicken Broth Swanson® Chicken Stock


186 191


6.8g 6.7g


1g 1g


68mg 68mg


455mg 302mg


7.4g 7.4g


0.9g 0.9g


22.5g 22.5g


60%DV 60%DV


6%DV 6%DV


6%DV 6%DV


0%DV 0%DV

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

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