A Recipe From:
New Food From Mexico
by Fiona Dunlop
Photographs by Jean-Blaise Hall
1 tbsp olive oil
1 large onion, peeled and chopped
2 jalapeño chilies, seeded, deveined, and sliced, or 2 oz. (55g) canned jalapeños in escabeche (pickled chilies)
2 garlic cloves, peeled and crushed
3 medium tomatoes, seeded and chopped
1 bay leaf
salt, to taste
14 oz (400g) fresh raw shrimp, shelled
10 1/2 oz (300g) fresh raw crayfish
1 lb 5 oz--1 lb 9 oz (600-700g) trout filet, cut into chunks
juice of 1 lime
Heat the oil in a large saucepan, then add the onion, jalapeño chilies, garlic, and tomatoes. Fry over low heat until the onion has softened and the tomato has become a pulp.
Add 1 3/4 pints (1 liter) of water, the cilantro, bay leaf, and some salt. Cover with a lid and slowly bring to a boil. Carefully drop the seafood and trout into the broth and simmer with the lid on for 10 minutes or until cooked all the way through.
Before serving, remove the bay leaf and add the lime juice.