1/4 cup water
2 tablespoons dry white wine (optional)
1/2 teaspoon dried thyme leaves, crushed
Generous dash ground black pepper
1 large carrot, cut into matchstick-thin strips
2 stalks celery, cut into matchstick-thin strips
1 small onion, chopped
1 (10.75 ounce) can Campbell’s(r) Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
1 pound firm white fish fillet (cod, haddock or halibut)
Place water, wine, thyme, black pepper, carrot, celery and onion in skillet. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender-crisp.
Add soup and heat to a boil.
Add fish. Cover and cook over low heat 5 minutes or until fish flakes easily when tested with fork.