Stuffed Whitefish: Pescado Blanco Relleno

Ingredients

• 2  árbol chiles whole
• 5 cups day-old sourdough bread crumbs 
• 0.3 cup butter softened
• 3 small to 4 pickled chiles yellow halved
• 5  cascabel chiles deveined seeded
• 12  cilantro sprigs minced
• 0.3 cup cooking wine dry white
• 1 teaspoon garlic minced
• 1  garlic clove 
• 1 large garlic clove peeled
• 0.3 cup olives green pitted chopped
• 0.5 teaspoon ground allspice 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 1.5 pounds unshelled shrimp 
• 3  lemons cut into wedges
• 1 tablespoon olive oil 
• 3 tablespoons olive oil 
• 10 sprigs parsley italian
• 4  rainbow-colored candy 
• 1 teaspoon rice wine vinegar 
• 0.3 teaspoon salt 
• 0.8 teaspoon salt 
• 1.5 teaspoons salt 
• 6 servings shrimp reserved from stock 
• 2 large tomatoes quartered
• 2.5 cups tomatoes diced finely
• 2 cups water cold
• 0.5 cup onion white minced
• 1 tablespoon onion white minced

Equipment

• food processor
• bowl
• frying pan
• baking paper
• pot
• blender
• grill
• kitchen twine

Directions

1. Special equipment: 1 large upholstery needle, kitchen string, parchment paper
2. Heat olive oil in a 14-inch skillet over medium heat. Quickly saute the minced garlic and onions.
3. Add the tomatoes and saute for 5 minutes, or until the tomatoes soften.
4. Add cinnamon, cloves, shrimp (reserved from the stock), olives, chiles, stock, wine, and salt, and then simmer until all the liquid in the stuffing is cooked off.
5. Preheat a grill to medium-high.
6. Spoon about 4 or more tablespoons of stuffing inside the cavity of each boned fish. Thread a large upholstery needle with a 15-inch length of cooking string. Knot the string, and sew the fish closed. Rub the fish with generous amounts of butter, and then roll it in bread crumbs. Wrap each fish twice over in parchment paper making sure to butter the side of the paper that will touch the fish. Wrap the fish up in the paper, firmly tying off each end with a bit of string. Repeat this procedure with each fish.
7. Place the fish on the grill for about 15 minutes, turning fish about halfway through cooking. A rich aroma of shrimp and toasted bread will indicate when the fish is finished cooking.
8. Remove the parchment paper, snip away string, and promptly serve the fish on a platter with parsley sprigs and lemon wedges.
9. Serve with the Salsa for Fish.
10. Pour 2 cups water into a 5-quart soup pot and bring to a boil.
11. Add the unshelled shrimp, garlic, and salt. Reduce the heat to medium and simmer for 3 to 4 minutes.
12. Remove the shrimp, cool, peel, and chop into small chunks. Reserve both the stock and shrimp for the stuffing.
13. Heat a dry heavy skillet over a medium flame and toast the chiles for 30 seconds or until the skin turns a dark red. Set aside.
14. Place the garlic, onion, and salt in a food processor or blender and grind to a coarse consistency.
15. Add the allspice and chiles and continue grinding until well blended.
16. Add the tomatoes and grind them to a pulpy consistency.
17. Pour the sauce into a serving bowl. Stir in rice wine vinegar, olive oil, and minced cilantro.
18. Add 1 tablespoon warm water to thin, if needed.