Methods/steps

Fish: 4 ounces per serving. Use a firm whole fish such as redfish, black drum or cod. Fillet and chop into large chunks. Reserve the heads, tails and bones for stock.

Stock: Put fish heads, tails and bones in a large pot of water with carrots, onion quarters studded with whole cloves, bay leaves, a few whole black peppercorns and salt. Bring to a boil, skim froth, then reduce heat and simmer, uncovered, 30 minutes. Strain through a fine mesh sieve, discarding solids.

1. Prepare the chiles. Cut open, seed and wash chiles. Lay on a griddle or in cast-iron pan and toast until hot and slightly burned—toss frequently. Put the chiles in a pot of water and soak for 30 minutes.

2. Sauté onions, tomatoes and tomatillos in a cast-iron wok in a little olive oil or lard until roasted. Remove to bowl and let cool. Then chop coarsely.

3. Sauté prunes, raisins, ginger, garlic, cinnamon sticks and toasted corn tortillas in a cast-iron wok in a little olive oil or lard until roasted. Remove and set aside. Remove two of the cinnamon sticks.

4. Sauté the nuts in a cast-iron wok until roasted. Throw in black mustard and sesame seeds.

5. Sauté plantains in cast-iron wok in olive oil.

6. Blend the tomatoes, onions and tomatillos in blender or food processor in batches. Put into large, oven-proof cooking pot. Bring to a simmer on the stove.

7. Blend the roasted nuts with a little pepper-soaking water and add to cooking pot.

8. Blend the sautéed prune-raisin mixture. Add cacao nibs, if using. Add some fish stock to the blender to make a thick puree. Strain the puree into the pot.

9. Blend the chiles with some fish stock to make a thick puree. Strain the puree into the cooking pot.

10. Blend the plantains with some fish stock to make a thick puree. Add to the simmering pot.

11. Add chocolate to pot. Stir constantly for about 10 minutes at a low simmer. Mixture in pot is now a rich brown color and will be thickening. TASTE. Add sugar to taste and perhaps more pepper puree if a spicier taste is desired. Oils will start to separate. When mixture starts to form boiling bubbles (dangerous when bursting!) cover pot and put in 350° oven. Cook for an additional 30 minutes until flavors are well-blended. TASTE and add salt. Add fish to pot. Put back in oven and cook just until done, about 10-15 more minutes.