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)
Stir the cornstarch and 1/4 cup broth in a small bowl until the mixture is smooth.
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.
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.
Add the cornstarch mixture to the skillet. Cook and stir until the mixture boils and thickens. Serve the vegetable mixture with the fish.