Hot 4 Recipe

Ingredients:

1/8 tsp. dried thyme, crushed
1/2 lb halibut or other firm white fish 2
Tbsp vegetable oil 1 medium onion, chopped
1 clove garlic, crushed
3 Tbsp. flour
2 cans (14 oz. each) low-salt chicken broth
1 can (15-1/4 oz.) DEL MONTE® Whole Kernel Golden Sweet Corn, No Salt Added, undrained
1 can (14-1/2 oz.) DEL MONTE Whole New Potatoes, drained and chopped

Procedure:

• Sprinkle thyme over both sides of fish. In large saucepan, cook fish in 1 tablespoon hot oil over medium-high heat until fish flakes easily when tested with a fork. Remove fish from saucepan; set aside.

• Heat remaining 1 tablespoon oil in same saucepan over medium heat. Add onion and garlic; cook until onion is tender. Stir in flour; cook 1 minute. Stir in broth; cook until thickened, stirring occasionally. Stir in corn and potatoes.

• Discard skin and bones from fish; cut fish into bite-sized pieces.

• Add fish to soup just before serving; heat through. Stir in chopped parsley or sliced green onion, if desired.