1 pound fresh cod (or other white fish)
1/2 pound medium prawns
1 can black beans (or 16 oz from your fresh cooked pot)
8 roma or plum tomatoes
8 cloves garlic
2 chipotle peppers in adobo
2 table spoons bacon fat
2 table spoons butter
salt and pepper to taste
1 loaf rye bread
Half and roast the tomatoes skin side up until the skins blacken and
can be easily removed.
Roast 4 cloves garlic (this can be done in 15 minutes in a skillet on
top of the stove, turning occasionally on medium heat).
Dice the remaining 4 cloves of garlic.
Add tomato's, minced chipotles and roasted garlic to a blender and
pulse until coarse.
In a skillet heat 1 table spoon bacon fat until smoking, add the
tomato-chipotle mixture to the skillet and cook until it becomes a
dark red, about 15 minutes.
Add 1 table spoon bacon fat to a second skillet, and heat until just
smoking. Liberally salt and pepper the cod, and cook in the bacon fat
2 minutes per side (keep the pan hot, we want the outside of the fish
to develop a nice crust. The inside of the fish will continue to cook
in the stew).
Remove the fish into the tomato-chipotle sauce, add the black beans
and stew until the fish falls apart.
Add one table spoon butter and the minced garlic to the fish skillet,
followed by the prawns. Cook the prawns until they turn red then
remove them from the skillet.
Add the last of the butter to the skillet and grill the bread in the
remaining butter, garlic and bacon fat.
Once the bread nice and crispy golden brown, layer on top of it
crumbled queso fresco, tomato-chipotle stew, crumbled queso fresco,
tomato-chipotle stew and then top it with the shrimp.
-- Douglas Hunter