| 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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