Poached Fish Fillets

Name: Poached Fish Fillets
Ingredients: 4 teaspoons cornstarch; 1 3/4 cups swanson's vegetable broth; 1 1/2 teaspoons dried dill weed, crushed; 1 dash black pepper; 1 large carrot, cut into matchstick-thin strips; 1 stalk celery, sliced; 1 medium onion, sliced; 1 1 lb haddock (fresh or frozen) or 1 lb halibut (fresh or frozen)

8 ingredients

4 steps

Ingredients

4 teaspoons cornstarch
1 3/4 cups swanson's vegetable broth
1 1/2 teaspoons dried dill weed, crushed
1 dash black pepper
1 large carrot, cut into matchstick-thin strips
1 stalk celery, sliced
1 medium onion, sliced
1 1 lb haddock (fresh or frozen) or 1 lb halibut (fresh or frozen)

Directions

1

Stir the cornstarch and 1/4 cup broth in a small bowl. Set aside.
2

Heat the remaininng 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 and keep it warm.
4

Stir the cornstarch mixture and stir it into the skillet. Cook and stir until the mixture boils and thickens. Serve the vegetable mixture with the fish.