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Primavera Fish Fillets

 Primavera Fish Fillets
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.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • Reduce heat; cover and simmer for 5-7 minutes or until fish flakes
  • easily with a fork. Yield: 4 servings.
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.

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Primavera Fish Fillets (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.