Campbell's® Fish and Vegetable Skillet

Ingredients

• 1 large carrots cut into matchstick-thin strips
• 2 stalks celery cut into matchstick-thin strips
• 10.8 ounce campbell's® condensed cream of mushroom soup fat free 98% canned (Regular, or Healthy Request)
• 2 tablespoons cooking wine dry white
• 1 dash ground pepper black generous
• 1 small onion chopped
• 0.5 teaspoon thyme leaves dried crushed
• 0.3 cup water 
• 1 pound fish fillet white firm (cod, haddock or halibut)

Equipment

• frying pan

Directions

1. Place water, wine, thyme, black pepper, carrot, celery and onion in skillet.
2. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender-crisp.
3. Add soup and heat to a boil.
4. Add fish. Cover and cook over low heat 5 minutes or until fish flakes easily when tested with fork.