Harissa “Café Au Lait” (Holland America)

1 qt of shrimp stock

2 ea pasilla chiles, seeded and stemmed

1 lime, juice and zest of

1 tbsp whole cumin

1 tbsp whole coriander

1 can coconut milk

1 bay leaf

3 toes garlic

2 lb amber or yellow jack

16 each gulf shrimp

4 each ripe tomatoes

2 tbsp ground cumin

1 bunch cilantro

2 each jalapeno

1 bunch basil

½ cup sherry vinegar

2 cups olive oil

Salt

Black pepper

Salt and sugar to taste

Simmer all ingredients in a pot and blend in a blender, pass through a chinois. Serve in a coffee press with fresh coriander and cumin. Pour over grilled amberjack (seasoned with salt and cumin), shrimp sautéed in creole spices, a peeled tomato salad marinated in sherry, and topped with a fresh salad of cilantro and jalapeno.