Arroz a la tumbada – soupy Veracruz seafood rice

Ingredients for 4 portions

• 500 gShell-on prawns
• 600 gWhole crab, 4 small crabs
• 300 gTilapia fillet, in large chunks
• 4Tomatoes
• ½Yellow onion, in pieces
• 3 clovesGarlic
• 3 tbspOlive oil
• ½Yellow onion, finely chopped
• 1Bell pepper, green, chopped
• 1Jalapeño, finely chopped
• 300 gRice
• ≈ 1.4 lWater
• 1 cubeFish stock
• 3 sprigsEpazote
• 15 gCoriander, chopped
• to tasteSalt
• to tasteBlack pepper

On the side

• 2Limes, in wedges

Method

1. Rinse the prawns, leaving the shells on for more flavour. Pull the top shell and gills off the crabs and halve them. Cut the fish into large chunks.
2. Blend the tomatoes with the onion pieces and the garlic until smooth.
3. Heat the olive oil in a wide casserole over a medium heat and soften the chopped onion, green pepper and jalapeño for 4 minutes.
4. Rinse the rice, add it to the pan and fry, stirring, for 3 minutes, until the grains turn translucent at the edges.
5. Pour in the tomato purée and cook, stirring, for 5 minutes, until it darkens and thickens.
6. Pour in the water, crumble in the stock cube and add the crabs and epazote. Season with salt and pepper and bring to the boil.
7. Simmer uncovered over a medium-low heat for 12 minutes.
8. Add the fish and prawns and simmer for 6 minutes, until the rice is tender, the prawns pink and the fish cooked through. The rice should still sit in plenty of broth. Scatter over the coriander.
9. Serve straight away in deep bowls with lime wedges.

More recipes

• Tortitas de atún – tuna patties in tomato broth35 min · ≈ $22/port.
• Atún a la mexicana – Mexican tuna salad on tostadas20 min · ≈ $38/port.
• Pescado empanizado – breaded fish fillets with salad35 min · ≈ $33/port.
• Tacos de pescado – Baja-style battered fish tacos50 min · ≈ $35/port.