Western fish stew
3 Servings
Ingredients
| Quantity | 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 | ||
Directions
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