Western Fish Stew
- ** Package Together **
- 3 oz Dried Onions
- 2 Chicken Bouillon Cube
- 2 Beef Bouillon Cubes
- 1/4 ts Garlic Powder
- 1/2 ts Thyme
- 2 pk Lemon Crystals
- 1 Stick Cinnamon -- 1" pieces
- ** Package Separately **
- 2 oz Tomato Crystals
- 1 lb Fish Fillet
- 5 c Water
- Salt -- to taste
1. Fillet the fish and cut into chunks. 2. Add everything except tomato and
fish to 4 or 5 cups of water. Bring to a boil, reduce heat and simmer
gently for 10 to 15 minutes. 3. Blend the tomato crystals with enough cool
water to form a smooth paste. Add slowly to the simmering broth. 4. Add
fish and cook until it flakes easily.
Serves 3 or 4.
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
fish to 4 or 5 cups of water. Bring to a boil, reduce heat and simmer
gently for 10 to 15 minutes. 3. Blend the tomato crystals with enough cool
water to form a smooth paste. Add slowly to the simmering broth. 4. Add
fish and cook until it flakes easily.
Serves 3 or 4.
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
