Spanish Dill Crock pot fish Stew


Spanish Dill Crock pot fish Stew

10 oz Pico DeGallo
3 full length stalks of celery
cut onto 1/4 in. Pieces
14 oz of Milo’s 100% natural
4 grams dill weed
1 package onion soup mix.
5 oz lemon pepper marinade.
2 table spoons Jiffy corn
muffin mix.
10 oz chopped Vidalia onion.
2 oz chicken flavored soup mix.
One small can Campbell’s
cream of chicken soup with
8 oz Breakstone’s all natural
sour cream
1 tablespoon minced garlic
1 oz Pompeian gourmet white
wine vinegar
2 oz pack of Maggi Pollo con
Fideos Soup mix
6 oz Pickled Herring -no juice
One small package 12-14 oz.
(fresh caught) Bream fish
Heat up Crock Pot on high,
cook on low for 3 hours.


Added for taste:
3-4 tablespoons Moore’s
original marinade
3-4 tablespoons yellow curry
3 tablespoons Zatarain’s
chicken frying mix.
3 tablespoons fresh bacon

Add no more…..
But since this is a complex recipe, you can still take certain things away and it still be good.


About timothygrantcarter

Author, Trainer, Pastor, Spiritual Coach, Inspirational Speaker, 12 step follower Thinker, Entrepreneur, Outdoorsman, Hunter, Fisherman, Gardener, and Shotokan YonDan (5th degree black belt). Visionary; Maker of original sayings, slogans and giver of spiritual help. "If God has a pulse, then I can feel it." Nicknamed "Slam" / Creator of #Slamism ... 's on Twitter @cccdynapro
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