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1995-09-27
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From: jkandell@Violet.CCIT.Arizona.edu
Newsgroups: rec.food.recipes
Subject: Fish In Pasilla Sauce
Message-ID: <00981524.6CEA6A3A@Violet.CCIT.Arizona.EDU>
Date: Thu, 14 Jul 1994 03:18:05 -0400 (EDT)
Organization: University of Arizona
FISH AND PASILLA SAUCE
Pasilla Sauce:
3 oz dried pasilla chiles (otherwise known as pasilla-negro; do not use
anchos!)
2 T oil
8 oz can of tomatoes or 1/3 of a 32 oz can
2 bay leaves
1 whole clove
3 cloves garlic
1/4 cider vinegar or wine vinegar
cumin, oregano, salt to taste
Heat the oil till hot in wok or skillet, fry chiles just until they puff.
Cut off stems and de-seed. Put into blender along with tomatoes, bay
leaves, clove, garlic and vinegar. (Don't add the leftover oil other than
what clings to chiles.) Puree. Add salt, oregano and cumin to taste. Let
the flavors settle.
Steam the fish or scallops. Smother in sauce and add in some slivered
almonds. Cilantro garnish if desired.
This sauce would also be great on tempeh, seitan or grilled eggplant.