NEW ENGLAND FISHERMAN’S SKILLET
1/8 tsp. dried Thyme, crushed
3 T. all-purpose Flour
½ pound Halibut or other firm white fish
3 ½ cups reduced-sodium Chicken Broth
2 T. Vegetable Oil
1 can (15 ¼ oz) Whole Kernel Corn, undrained
1 medium Onion, chopped
1 can (14 ½ oz) Whole New Potatoes, drained & choppped
1 clove Garlic, crushed
*Sprinkle thyme over both sides of fish. In large saucepan, cook fish in 1 T. hot oil over medium-high heat until fish flakes easily when tested with a fork. Remove fish from saucepan; set aside.
*Heat remaining 1 T. 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 onions, if desired.