Gourmet Global

I have never been a fan of cream based soup, but I found a great use for condensed cream soups - they are the perfect base for sauces.
Now I always have my pantry full of them - Cream of Brocolli, Cream of Celery, Cream of Asparagus. I even add a few tablespoons to the water when I am making rice - it is like having one of those boxed rice mixes, without all of the sodium.
Here is a delicious fish recipe using a cream soup based stock. This is a quick dinner I made up on the spot, so I don’t have quantities (use your judgement and preference):
Cod (or any other firm, white fleshed fish
a few garlic cloves, finely chopped
a few scallions, thinly sliced
1 chili pepper, if so desired
about 4 tablespoons of any condensed cream based soup (I use Campbells)
any seasoning blend (I use Global Tastes & Travels Caribbean Spice Blend) but you can use any.
about 1 cup of canned, diced tomatoes
2 tablespoons of cornstarch dissolved in about 3-4 tablespoons of water
2 tablespoons of fresh cilantro, chopped

Sprinkle seasoning blend on both sides of fish and salt, if so desired.
In a skillet, heat a few tablespoons of olive oil. Add scallions, chili and garlic and cook for about 1-2 minutes until scallions are softened. Add fish to skillet. Cook on one side a few minutes until golden brown. Flip fish and brown on the other side for about 2-3 minutes.
In a small bowl, mix condensed soup and tomatoes. Add to skillet and bring to a boil. Reduce to a simmer and start to reduce sauce. Once sauce has begun to thicken and fish is cooked completely, stir in cornstarch mixture. Cook for another 3 minutes. Sauce should be thoroughly thickened. Stir in cilantro and serve immediately with rice and stir-fry vegetables - Green Beans or asparagus would be wonderful complements to this entree.