3 tablespoons olive oil
1 teaspoon minced garlic
1/2 cup minced white onion
2 1/2 cups finely diced tomatoes
1/3 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Shrimp reserved from stock
1/3 cup green olives, pitted and chopped
3 to 4 small yellow pickled chiles, halved
5 tablespoons Shrimp Stock, recipe follows
1/3 cup dry white wine
3/4 teaspoon salt
4 rainbow trout, each 12 inches long, boned
1/4 cup butter, softened
5 cups day-old sourdough bread crumbs
10 sprigs Italian parsley
3 lemons, cut into wedges
Salsa for fish, recipe follows
2 cups cold water
1 1/2 pounds jumbo, unshelled shrimp
1 garlic clove
1/4 teaspoon salt
5 cascabel chiles, seeded, and deveined
2 whole arbol chiles
1 large garlic clove, roasted and peeled
1 tablespoon minced white onion
1 1/2 teaspoons salt
1/2 teaspoon ground allspice
2 large tomatoes, roasted and quartered
1 teaspoon rice wine vinegar
1 tablespoon olive oil
12 cilantro sprigs, leaves minced
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