Recipe#11016

Title: Fish Pasilla Sauce

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 

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.