• 2 carrots, cut into thin strips
• 1/4 onion, diced
• 1/4 cup water
• 2 Tbs. dry white wine (optional)
• 1/2 tsp. dried thyme, crushed
• 3/4 lb. broccoli florets
• 1-1/3 cups cream of celery soup
• 1-1/4 lbs. cod fillets, thawed if frozen

Combine first 5 ingredients in a heavy nonstick skillet over medium high heat. Season with pepper to taste and bring to a boil. Cover skillet, reduce heat to low and simmer 5 minutes, or until vegetables are just tender. Stir in broccoli and soup. Raise heat to medium and bring to a boil. Arrange fish in skillet, cover and reduce heat to low. Simmer 10 minutes, spooning sauce over fish occasionally, or until fish flakes easily.

Per serving: calories 257, fat 5.0g, 17% calories from fat, cholesterol 85mg, protein 37.9g, carbohydrates 15.0g, fiber 4.4g, sugar 4.1g, sodium 782mg, diet points 5.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.8, Fruit: 0.0, Bread: 0.4, Lean meat: 0.0, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Sauvignon Blanc, Gewürztraminer, or Chablis.