A Recipe From:

Mexican Modern

New Food From Mexico

by Fiona Dunlop 

Photographs by Jean-Blaise Hall

Ingredients

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

Instructions

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.