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