| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Fish, Seafood | 3 | Servings | |
INGREDIENTS
| ** 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 |
INSTRUCTIONS
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
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