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Fish In Pasilla Sauce

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CATEGORY CUISINE TAG YIELD
Seafood Fish 4 Servings

INGREDIENTS

3 oz Dried pasilla chiles
otherwise known as
pasilla-negro do not use
anchos!
2 T Oil
1 8-oz tomatoes -or-
1/3 32-oz tomatoes
2 Bay leaves
1 Whole clove
3 Cloves garlic
1/4 Vinegar or wine vinegar
Cumin, oregano salt to
taste

INSTRUCTIONS

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 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.  REC.FOOD.RECIPES ARCHIVES
/FISH  From rec.food.cooking archives.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

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