Ingredients
1 tablespoon olive oilor vegetable oil1 medium fennel bulb, trimmed, halved and thinly sliced (about 2 cups)1 medium onion, chopped (about 1/2 cup)1 teaspoon dried thyme, crushed1.75 cups Swanson® Vegetable Broth1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup1 package (about 10 ounces) frozen baby carrots, thawed (about 1 1/2 cups)0.5 pound fresh or thawed frozen firm white fish fillet(cod, haddock or halibut), cut into 2-inch pieces0.5 pound fresh large shrimp, shelled and deveined0.75 pound mussel(about 12), well scrubbed and beards removed
Instructions
Heat the oil in a 6-quart saucepot over medium heat. Add the fennel, onion and thyme and cook until tender. Stir 5 cups water, broth, soup and carrots in the saucepot and heat to a boil.Add the fish. Cover and cook over medium heat for 2 minutes. Discard any open or cracked mussels. Add the shrimp and mussels. Cover and simmer for 3 minutes or until the fish flakes easily with a fork, the shrimp are pink and the mussels open. Discard any mussels that do not open. Sprinkle with freshly ground black pepper.
