1/2 cup Worcestershire sauce
2 tablespoons beef bouillon granules
1/2 cup dry onion soup mix
1/2 cup distilled white vinegar
3 tablespoons dry mustard
10 potatoes, peeled and cubed
3 cloves garlic, finely chopped
1/4 cup fresh ginger root
2 tablespoons sharp cooking wine
1 teaspoon dried oregano
2 teaspoons paprika
3 teaspoons chopped fresh parsley
16 ounces butter lettuce, sliced into 1/4 inch strips
Shred white part of a fish. Place it in a medium bowl . Sprinkle 5 tablespoons Worcestershire sauce over fish (or place broth in pot). Cover, and refrigerate 1 hour (or longer) to marinate.
Mix in 5 tablespoons soaked beef bouillon granules, flaxseed meal, vinegar, mustard, potato and garlic. Steam for 15 minutes.
Mix pan liquid, cooked fish, vegetables, garlic powder, parsley and butter.
Pour into 4 slow-cooker, 4 quart bowls at low heat.
Cook 4 hours, or until fish flakes easily with a fork.