This is a good choice for warming up after a rainy alpine afternoon. Eat with bannock or pilot biscuits.
At Home:
| | Ingredients | Metric | Standard |
| | Clam Juice or Chicken Broth | 250 ml | 1 cup |
| | Water | 750 ml | 3 cups |
| | Boneless Fish Fillets (Cod, haddock, ...) | 454 g | 1 lb |
| 8 | Small russet potatoes, diced | | |
| | Fresh Thyme, Minced (½ tsp if dried) | 5 ml | 1 tsp |
| | Vegetable Oil | 10 ml | 2 tsp |
| 1 | Onion, diced | | |
| 10 | Soda Crackers, crushed | | |
| | Skim Milk | 500 ml | 2 cups |
| | Salt | 2.5 ml | ½ tsp |
| | Freshly Ground Pepper | 2.5 ml | ½ tsp |
| | Cayenne Pepper | Pinch | Pinch |
Instructions:
- In a large saucepan, bring the clam juice, water, and fish fillets to a boil.
- Cook covered for 5 minutes or until fish flakes easily.
- Remove the fish with a slotted spoon. Crumble it (for faster drying) and set it aside.
- Add the potatoes and thyme to the stock and cook, covered for 10 minutes or until potatoes are tender.
- Heat the oil in a skillet and sauté the onion until tender.
- Add the onion and fish to the stock.
- Add all the remaining ingredients while stirring.
- Stir and cook for five minutes more.
- Spread over dehydrator trays (for dehydrator) or pammed cookie sheets (for oven drying), taking extra care to keep the mixture thin to speed up drying.
- Click here for more information on drying meals.
In Camp:
