Title: Western Fish Stew
Categories: Fish, Seafood
Yield: 3 Servings

** 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

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