Cooking Directions

• Stir the cornstarch and 1/4 cup broth in a small bowl until the mixture is smooth.
• Heat the remaining broth, dill weed, black pepper, carrot, celery and onion in a 12-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.
• Add the fish to the skillet. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Remove the fish from the skillet, cover and keep warm.
• Add the cornstarch mixture to the skillet. Cook and stir until the mixture boils and thickens.  Serve the vegetable mixture with the fish.

Ingredients

• 4 teaspoons cornstarch
• 1.75 cups Swanson® Chicken Brothor Swanson Chicken Stock
• 0.25 teaspoon dried dill weed, crushed
• 0.125 teaspoon ground black pepper
• 1 large carrot, cut into 2-inch matchstick-thin strips (about 1 cup)
• 1 stalk celery, sliced (about 1/2 cup)
• 1 medium onion, sliced (about 1/2 cup)
• 1 pound fresh or thawed frozen firm white fish fillet (cod, haddock, or halibut)