Cod Veracruz
The fresh flavors of the Mexican seacoast are featured in this simple baked dish flavored with a zesty sauce.
Ingredients
1 pound fresh or thawed frozen codor haddock fillets
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
0.333 cup Pace® Picante Sauce
0.25 cup chopped pimento-stuffed olives
1 tablespoon lime juice
2 teaspoons chopped cilantro
1 teaspoon dried oregano leaves, crushed
0.125 teaspoon garlic powderor 1 small clove garlic, minced
4 cups hot cooked white rice
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
0.333 cup Pace® Picante Sauce
0.25 cup chopped pimento-stuffed olives
1 tablespoon lime juice
2 teaspoons chopped cilantro
1 teaspoon dried oregano leaves, crushed
0.125 teaspoon garlic powderor 1 small clove garlic, minced
4 cups hot cooked white rice
Instructions
Heat the oven to 400°F. Place the fish in a 2-quart shallow baking dish.
Stir the soup, broth, picante sauce, olives, lime juice, cilantro, oregano and garlic powder in a medium bowl. Pour the soup mixture over the fish.
Bake for 20 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce over the rice.
Stir the soup, broth, picante sauce, olives, lime juice, cilantro, oregano and garlic powder in a medium bowl. Pour the soup mixture over the fish.
Bake for 20 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce over the rice.
Cod Veracruz
The fresh flavors of the Mexican seacoast are featured in this simple baked dish flavored with a zesty sauce.
Directions
Print
Heat the oven to 400°F. Place the fish in a 2-quart shallow baking dish.
Stir the soup, broth, picante sauce, olives, lime juice, cilantro, oregano and garlic powder in a medium bowl. Pour the soup mixture over the fish.
Bake for 20 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce over the rice.
Ingredients
1 pound fresh or thawed frozen codor haddock fillets
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
0.333 cup Pace® Picante Sauce
0.25 cup chopped pimento-stuffed olives
1 tablespoon lime juice
2 teaspoons chopped cilantro
1 teaspoon dried oregano leaves, crushed
0.125 teaspoon garlic powderor 1 small clove garlic, minced
4 cups hot cooked white rice
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