Dried Fish Stew

Begin by rehydrating the dried cod: rinse it thoroughly under cold water, then submerge it in a large bowl of fresh cold water. Change the water every 6-8 hours for at least 24-36 hours, or until the dried cod is tender and sufficiently desalted. Once rehydrated, drain the dried cod, flake it into large pieces, and set aside.

Remove stems and seeds from the Ancho chiles, Guajillo chiles, and Chile de arbol. Lightly toast the chiles in a dry comal or skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl, cover with hot water, and let them rehydrate for 20 minutes.

While the chiles rehydrate, roughly chop the Roma tomatoes, 100g of the white onion, and 10g of the garlic cloves. Once the chiles are soft, drain them and add them to a blender along with the chopped Roma tomatoes, chopped white onion, and chopped garlic cloves. Add 100g of fresh water and blend until a smooth sauce forms. Strain the chile sauce through a fine-mesh sieve into a bowl, pressing down on the solids to extract all liquid, and discard the solids.