Fish & Vegetable Skillet

FISH & VEGETABLE SKILLET

1/4 cup water
2 Tbsp. dry white wine (optional)
1/2 tsp. dried thyme leaves, crushed
Generous dash ground black pepper
1 large carrot, cut into matchstick-thin strips (about 1 cup)
2 stalks celery, cut into matchstick-thin strips (about 1 1/3 cups)
1 small onion, chopped (about 1/4 cup)
1 can (10 3/4 oz.) condensed cream of mushroom soup
4 firm white fish fillets (cod, haddock or halibut) (about 1 lb.)

Heat the water, wine, thyme, black pepper, carrot, celery and onion in a 10-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. Stir the soup in the skillet. Top with the fish. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork. Makes 4 servings.

Recipe from Campbell's