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Fish and Vegetable Skillet

2 Carrots; cut into thin strips
1/4 Onion; diced
1/4 c Water
2 tb Dry white wine; (optional)
1/2 ts Dried thyme; crushed
3/4 lb Broccoli florets
11 oz Cream of celery soup
1 1/4 lb 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.

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