Fish in Almond-Mustard Sauce

While reading Alejandro Méndez Aquino’s history of Oaxaca City Christmas and other holiday traditions in Noche de Rábanos (published by a Oaxaca state cultural agency in 1990), I came on a tantalizingly brief de scription of a fish dish, one of many formerly served on meatless days (vigilias). It was taken from a ninenteenth-century cookbook and featured bobo—the best Oaxacan freshwater fish, now virtually extinct—in an oil and vinegar sauce with a base of ground almond