fourth recipe created by me: Chicken stock fish

This recipe doesn't seem like it would be good, but the fish turned out very moist.

One night, I had some chicken stock and celery to use up, and some fish in the freezer.

So I laid the fish out in a cast iron skillet, along with the cut up celery, and poured over the chicken stock. Into the oven at 350.

One day I might come up with a better name than Chicken Stock Fish, but that's exactly what it was.

This is similar to the skillet poached salmon, except that's made on the stove with white wine.