Recipe - Fish In Pasilla Sauce

PASILLA SAUCE
3 ounce Dried pasilla chiles
(otherwise known as
pasillanegro; do not use
anchos!)
2 tablespoon Oil
1 cn (8oz) tomatoes or
1/3 cn (32oz) tomatoes
2 Bay leaves
1 Whole clove
3 Cloves garlic
One fourth Vinegar or wine vinegar
Cumin; oregano, salt to
taste

From: jkandell@Violet.CCIT.Arizona.edu

Date: Thu, 14 Jul 1994 03:18:05 0400 (EDT)
Pasilla Sauce: Heat the oil till hot in wok or skillet, fry chiles just
until they puff. Cut off stems and deseed. 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.

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/FISH

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