Flsh And Potato Combo
|Frozen cod fillets/Haddock fillet||16 Ounce (1 Package)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Frozen peas and carrots||10 Ounce (1 Package)|
|Cherry tomatoes||1⁄2 Pint|
|Lemon||1 Small, cut into 4 wedges|
1. Let frozen fish fillets stand at room temperature 15 minutes to thaw slightly.
2. Meanwhile, cut unpeeled potatoes into thin slices; thinly slice onions. In 12-inch skillet over medium-high heat, in hot salad oil, cook potatoes and onions until lightly browned. With pancake turner, turn potato mixture occasionally. Stir in undiluted cream-of-mushroom soup, water, wine, salt, and pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes, gently stirring occasionally.
3. With serrated knife, cut block of frozen fish into bite-sized chunks; add fish and frozen peas and carrots to potato mixture; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until fish flakes easily when tested with a fork and vegetables are tender. Add cherry tomatoes; heat through. Serve with lemon wedges.