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1
In a mortar and pestle or a coffee grinder reserved for grinding spices, combine the cumin, cloves, allspice, and peppercorns.
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2
Grind until cracked but not pulverized, then transfer to a small dish and add the bay leaves, oregano, and cinnamon.
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3
In a large heavy skillet, heat the olive oil over medium heat.
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4
Add the onion and carrots and cook, stirring occasionally, until the onion is softened, about 5 minutes.
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5
Stir in the garlic and chiles and cook for 2 minutes more.
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6
Add the vinegar, fish broth, and all the spices to the pan, cover and reduce the heat to medium-low.
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7
Simmer for 10 minutes.
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8
Transfer to a glass bowl and let stand at room temperature for 1 to 2 hours, for the flavors to marry.
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9
When ready to serve, return the mixture to the skillet and add the oysters.
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10
Over medium-low heat, bring the mixture just up to a gentle simmer and let the oysters cook very gently for about 3 minutes (the oysters are done when the edges curl and they turn almost white do not overcook).
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11
Remove from the heat and adjust the seasonings, adding more salt and vinegar if desired.
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12
Remove the bay leaves and cinnamon stick and serve in deep bowls, scattered with the fresh cilantro.
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13
Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler.
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14
Keep turning so the skin is evenly charred, without burning and drying out the flesh.
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15
Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
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16
(If you are rushed, you can place the bag in a bowl of iced water to speed things up.)
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17
The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits.
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18
Do not peel the pepper under running water since that will wash away flavorful juices.
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19
Once peeled, cut away stems, seeds and veins.
