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