Mexican cuisine · Dough, Pasta & Rice

Arroz a la Tumbada

A juicy Veracruz rice pot with shrimp, fish and mussels in a savory tomato-garlic broth.

Ingredients · for 4 servings

• 300 g long-grain rice
• 250 g shrimp
• 300 g firm white fish fillet
• 500 g mussels
• 600 g tomatoes
• 1 white onion
• 4 garlic cloves
• 1 L rich fish stock
• 1 sprig epazote (or 1/2 bunch cilantro)
• 4 tbsp olive oil
• 1 lime
• Salt, pepper

Instructions

1. Scrub the mussels under cold water and discard any that are already open; cut the white fish fillet into large cubes, peel the shrimp and lightly salt both.
2. Finely puree the tomatoes with half the onion and 2 garlic cloves, and heat the fish stock in a second pot.
3. Finely dice the remaining onion and garlic, sauté in 4 tbsp olive oil for 3 min. until translucent, add the rice and toast for 2 min., until glossy.
4. Pour in the tomato puree and reduce uncovered for 5 min., until noticeably darker and thicker, then add the hot fish stock and simmer gently for 12 min.
5. Lay the mussels, fish cubes, shrimp and epazote on top of the rice and cook covered for another 6–8 min., until all the mussels have opened; discard any that stay closed.
6. Season with salt and pepper and serve in deep bowls with lime wedges – the rice should stay soupy, not dry.