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1. Season fish lightly with pepper. In 4-quart Dutch oven cook fish, carrots, and peas in hot oil over medium-high heat for 3 minutes.
2. Add broth and the water; bring to boiling. Reduce heat. Simmer, covered, for 3 minutes or until fish flakes easily when tested with a fork.
3. Place dry mashed potatoes in a small bowl. Carefully remove 1-1/4 cups hot broth from the Dutch oven; stir broth into potatoes (mixture will be thick).
4. Divide mashed potato mixture among four bowls. Break fish into bite-size pieces. Ladle hot fish and vegetable mixture over potatoes. Season to taste with salt and additional pepper. Top each serving with Parmesan cheese.