Poached Fish Fillets Recipe

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