Poached Fish Fillets
This restaurant-style dish is easy to make at home. It features firm white fish fillets and colorful vegetables poached in either chicken broth or stock. To make the luxurious sauce, simply thicken the poaching liquid.
Ingredients
4 teaspoons cornstarch
1.75 cups Swanson® Chicken Brothor Swanson Chicken Stock
0.25 teaspoon dried dill weed, crushed
0.125 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)
1.75 cups Swanson® Chicken Brothor Swanson Chicken Stock
0.25 teaspoon dried dill weed, crushed
0.125 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)
Instructions
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.
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.
Poached Fish Fillets
This restaurant-style dish is easy to make at home. It features firm white fish fillets and colorful vegetables poached in either chicken broth or stock. To make the luxurious s...
Directions
Print
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.
Ingredients
4 teaspoons cornstarch
1.75 cups Swanson® Chicken Brothor Swanson Chicken Stock
0.25 teaspoon dried dill weed, crushed
0.125 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)
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