Long, dark red chiles are common in Latin cooking. Here, Daisy Martinez toasts dried ones to bring out their flavor, soaks them, and purees them to make a slightly smoky, spicy sauce. It's lovely on buttery pieces of cod, but also works well on shrimp, pork or chicken thighs.
Healthy Fish Recipes
4 dried guajillo or ancho chiles, stemmed and seeded
2 small plum tomatoes, halved
1/2 medium onion
1 garlic clove
1 cup chicken stock or low-sodium broth
2 1/2 tablespoons vegetable oil
1 tablespoon all-purpose flour
Salt and freshly ground pepper
Four 6- to 7-ounce skinless cod fillets
How to Make It
In a medium cast-iron skillet, toast the chiles over moderately high heat until fragrant, about 1 minute. Fill a small bowl with very hot water and submerge the toasted chiles in it until softened, about 5 minutes. Drain the chiles; discard the soaking liquid.
Meanwhile, in the same skillet, cook the tomatoes and onion cut side down over high heat until they begin to blacken, about 3 minutes. Transfer the tomatoes and onion to a blender and add the softened guajillos, garlic and stock; puree until smooth.
In a medium saucepan, heat 1 1/2 tablespoons of the vegetable oil. Add the flour and whisk over moderate heat until smooth. Slowly whisk in the chile sauce and season with salt and pepper. Simmer, stirring occasionally, until the sauce has thickened slightly, about 8 minutes.
Season the cod with salt and pepper. In a large nonstick skillet, heat the remaining 1 tablespoon of vegetable oil. Add the cod and cook over moderately high heat until white throughout, about 4 minutes per side. Transfer the cod to plates, spoon the guajillo chile sauce on top and serve immediately.
Boiled new potatoes.
Fruity, low-tannin red.
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