½ TO 1 SMALL MEDIUM-HOT RED CHILE, SUCH AS CAYENNE, TABASCO, PEQUÍN, OR SANTAKA, TO TASTE, STEMMED, SEEDED, AND MINCED 1 TEASPOON SWEET PAPRIKA ½ POUND WHITE FISH FILLET(S), SUCH AS TURBOT, RED SNAPPER, OR COD, CUT INTO 1-INCH CHUNKS FRESHLY GROUND BLACK PEPPER FOR THE GARNISH 2 TABLESPOONS UNSALTED BUTTER FOUR OR SIX ½-INCH-THICK SLICES STORE-BOUGHT CORN BREAD 12 FRESH CILANTRO LEAVES
1. Bring 2 cups of water, the reserved shrimp shells, and ¼ teaspoon salt to a boil in a small saucepan over high heat. Reduce the heat to low, cover, and simmer for 15 minutes. Strain through a sieve, and discard the shrimp shells. Set the shrimp stock aside. 2. Heat the oil in a large saucepan over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until golden, 5 to 7 minutes. Add the leek and cook, stirring often, until tender, about 5 minutes. Toss in the garlic and cook for 1 minute more, then stir in the tomatoes. Add the shrimp stock, sh stock, and tomato paste. Bring to a boil over high heat, turn the heat to low, and simmer, covered, for 10 minutes. 3. Add the chile and paprika and let burble for 5 minutes. Turn o the heat, add the shrimp and sh, and let sit, covered, for 20 to 30 minutes; the residual heat will cook the sh perfectly. Just before serving, season with salt and pepper. 4. Meanwhile, heat the butter in a nonstick skillet over medium heat until the foaming subsides. Add the corn bread and fry, turning once or twice with a spatula, until lightly toasted on both sides, 3 to 4 minutes total. Adjust the heat to avoid burning the bread. Transfer to paper towels.