1 whole fish
1 large onion
1 bunch of parsley
2 medium ripe tomatoes
1/2 tsp cloves
1/2 cup shelled peas
chiles morrones (or other pickled
1 tbs vinegar
Clean the fish and rub all over, inside and out, with salt and limes.
Mince the onion and parsley.
Roast the tomatoes until the skins turn black, then peel, seed, and make them into a coarse paste.
Fry the onion, parsley, and tomatoes in hot oil for about 5 minutes.
Add the fish to the pan along with the spices, peas, chiles, and vinegar.
Simmer until the fish is done.
Add pickled hot peppers to taste before serving.