Primavera Fish Fillets

SUBMITTED BY: Clara Coulston

"In Washington Court House, Ohio, Clara Coulston cooks tender fish and vegetables in a flavorful sauce that's easy to make with cream of mushroom soup. 'Since we're watching what we eat, I usually buy the healthy version of the soup,' she notes."

PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

2 celery ribs, sliced
1 large carrot, cut into 2 inch julienne strips
1 small onion, chopped
1/4 cup water
2 tablespoons white wine or chicken broth
1/2 teaspoon dried thyme
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 pound frozen cod or haddock fillets, thawed

READ REVIEWS (1)

DIRECTIONS

In a large skillet, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in soup until blended; return to a boil. Add fillets. Reduce heat; cover and simmer for 5-7 minutes or until fish flakes easily with a fork.

Nutritional Analysis: One serving (prepared with reduced-fat reduced sodium soup) equals 151 calories, 4 g fat (1 g saturated fat), 51 mg cholesterol, 415 mg sodium, 7 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1/2 starch.

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REVIEWS

Reviewed on Apr. 28, 2008 by Jenny Gutierrez

I wasn't crazy about this one. The sauce just didn't seem to compliment the fish, it just drowned it. Maybe with some alterations this could work but I didn't like the recipe as written.

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