Western fish stew

Yield: 3 Servings

Measure Ingredient
** Package Together **
3 ounces Dried Onions
2 Chicken Bouillon Cube
2 Beef Bouillon Cubes
¼ teaspoon Garlic Powder
½ teaspoon Thyme
2 packs Lemon Crystals
1 Stick Cinnamon -- 1" pieces
** Package Separately **
2 ounces Tomato Crystals
1 pounds Fish Fillet
5 cups 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

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