Stuffed Whitefish: Pescado Blanco Relleno

Name: Stuffed Whitefish: Pescado Blanco Relleno
Ingredients: 3/4 teaspoon salt; 4 rainbow trout, each 12 inches long, boned; 1/4 cup butter, softened; 5 cups day-old sourdough bread crumbs; 10 sprigs Italian parsley; 3 lemons, cut into wedges; Salsa for fish, recipe follows; 3 tablespoons olive oil; 1 teaspoon minced garlic; 1/2 cup minced white onion; 2 1/2 cups finely diced tomatoes; 1/3 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; Shrimp reserved from stock; 1/3 cup green olives, pitted and chopped; 3 to 4 small yellow pickled chiles, halved; 5 tablespoons Shrimp Stock, recipe follows; 1/3 cup dry white wine; 2 cups cold water; 1 1/2 pounds jumbo, unshelled shrimp; 1 garlic clove; 1/4 teaspoon salt; 5 cascabel chiles, seeded, and deveined; 2 whole arbol chiles; 1 large garlic clove, roasted and peeled; 1 tablespoon minced white onion; 1 1/2 teaspoons salt; 1/2 teaspoon ground allspice; 2 large tomatoes, roasted and quartered; 1 teaspoon rice wine vinegar