1/2 pt. celery, diced
1/2 pt. onions, diced
1/2 pt. water
1 pt. zucchini, cut into match stick thin strips
1 (50 oz.) can Campbell's condensed special request cream of mushroom soup
1/2 c. Chablis or other dry white wine
1 tbsp. dried thyme leaves, crushed
1 1/2 tsp. white pepper
24 cod fillets (4 lb. 8 oz.)
1 1/2 c. carrots, cut into match stick thin strips and steamed

In large saucepan, combine celery, onions, and water. Over medium heat, heat to boiling. Reduce heat to low. Cover; simmer 3 minutes. Add zucchini; cook, uncovered, 2 minutes more or until vegetables are just tender. Add soup, wine, thyme, and pepper. Heat; stir occasionally. Arrange 12 fish fillets in each of 2 baking pans (12 x 20 x 2 inch). Divide sauce evenly. Pour sauce over fish fillets in each pan. Bake, uncovered, at 350 degrees for 15 minutes or until fish flakes easily when tested with fork. Garnish each serving with 1 tablespoon of carrots. Yield: 24 servings.