Baked cod and a salad.
Tonight is cod baked in Campbell's cream of shrimp soup. I have seen variations of this recipe in newspaper clippings and church cookbooks going back to the late 40's. The early recipes called for frozen cream of shrimp or lobster soup, I use canned.
1 pound of fish fillets
1 can condensed cream of shrimp or lobster soup
Place fillets into a greased baking dish, S&P to taste, top with condensed cream of shrimp soup and bake in a 350 degree oven for approx. 30 minutes until it is hot and bubbly.
Some recipes call for the addition of vegetables, a splash of sherry or a topping made of crushed Ritz crackers or slivered almonds tossed with melted butter.
This idea is also good for the emergency shelf. A can of condensed cream of shrimp soup and a small can of crab, shrimp or solid pack tuna heated and served over buttered toast with a side of peas. Nice comfort food for those nights when the snow is blowing outside and even the pizza delivery man stays off the roads!