Anguila Guisada (Shredded Eel or Fish)

Ingredients

• 1⅓ cups / 333 ml cooked fish (eel, crabmeat, or shark), shredded and squeezed dry
• ¼ cup / 63 ml mild olive oil
• 2 tablespoons onion, finely chopped
• 2 garlic cloves, very finely chopped
• 4 black peppercorns
• 2 cloves
• 1 bay leaf, Mexican (Litsea glaucescens) if possible
• Heaped ¼ teaspoon dried oregano
• 1 heaped tablespoon large capers, very finely chopped
• 1 heaped tablespoon pitted green olives, very finely chopped
• 2 jalapeño chiles en escabeche, very finely chopped
• 6 oz / 180 g tomatoes, roughly chopped
• ⅛ teaspoon pure achiote (annatto), or ½ teaspoon achiote paste
• Salt to taste

Method

1. 1
   Press or squeeze all moisture from the shredded fish and set aside.
2. 2
   Warm the olive oil in a wide pan over medium heat. Cook the onion and garlic until soft and translucent, without browning.
3. 3
   Add the fish and stir to combine with the oil and aromatics.
4. 4
   Grind the peppercorns, cloves, bay leaf, and oregano to a coarse powder in a molcajete or spice grinder. Stir into the fish mixture.
5. 5
   Add the capers, olives, and pickled jalapeños. Stir well.
6. 6
   Blend the tomatoes with the achiote until smooth. Pour into the pan.
7. 7
   Raise heat to high and cook, stirring frequently, until the sauce reduces and the mixture is nearly dry. This may take 8–12 minutes depending on the moisture in your tomatoes.
8. 8
   Season with salt. Serve as a taco filling, tostada topping, or tamale filling.