Twice As Nice
Sweet and Spice Triggerfish Stew

One can cream of chicken soup
1 can cream of onion soup
Two cans water
10 ozs. 2% milk
2 teaspoons soy sauce
4 oz Moore’s original marinade mix
4 to 6 oz seasoned rice vinegar
One large tablespoon dill weed
One large tablespoon garlic powder
One large tablespoon Italian seasoning
One small teaspoon curry powder
1 tbsp basil leaves ground up
One teaspoon ground cumin
1/2 teaspoon Rosemary
One teaspoon Thyme
One teaspoon Gourmet fish seasoning
One tablespoon crushed red pepper
6 ounces Ginger yum yum sauce
Premix above spices in 64 Oz. hot water
28 oz of petite diced tomatoes
10 ounces of orange juice
8 oz clover honey
2 medium-sized white onions chopped
4 beef bouillon cubes
12 oz Brown long grain rice
Note: potatoes can be used instead of rice
2 ounces roasted garlic bagel chips
6 celery stalks chopped
1 quarter cup parmesan Caesar croutons

3 tablespoons salt

Let all the above cook on high for three to three and a half hours in the Crock-Pot.

Add one and a half to 2 pound thawed, Triggerfish or your favorite white fish and cook for one additional hour in already heated Crock-Pot. (Yes, I caught them)!

I will post a comment tonight let you know how my guest liked it! 🙂

Twice as nice, sweet and spice Triggerfish stew