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Primavera Fish Fillets Recipe
Primavera Fish Fillets Recipe photo by Taste of Home

Primavera Fish Fillets Recipe

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In Washington Court House, Ohio, Clara Coulston cooks tender fish and vegetables in a flavorful sauce that's easy to make with cream of mushroom soup. "Since we're watching what we eat, I usually buy the healthy version of the soup," she notes.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 2 celery ribs, sliced
  • 1 large carrot, cut into 2-inch julienne strips
  • 1 small onion, chopped
  • 1/4 cup water
  • 2 tablespoons white wine or chicken broth
  • 1/2 teaspoon dried thyme
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 pound cod or haddock

Nutritional Facts

One serving (prepared with reduced-fat reduced sodium soup) equals 151 calories, 4 g fat (1 g saturated fat), 51 mg cholesterol, 415 mg sodium, 7 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1/2 starch.

Directions

  1. In a large skillet, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in soup until blended; bring to a boil. Add fillets.
  2. Reduce heat; cover and simmer for 5-7 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Primavera Fish Fillets in Quick Cooking March/April 2004, p55

Nutritional Facts

One serving (prepared with reduced-fat reduced sodium soup) equals 151 calories, 4 g fat (1 g saturated fat), 51 mg cholesterol, 415 mg sodium, 7 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1/2 starch.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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