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Easy

Mexican Seafood and Rice Stew

It's tough to find an easier one-pan seafood stew than this Mexican-style dish. The flavors will vary depending upon the combinations of stock and seafood, but it's always tasty and eye-appealing. Adjust the 'heat' with the choice and quantity of hot sauce.

Stock. Use any combination of fish stock, clam juice, chicken stock and water. Some beer or dry white wine also adds to the flavor.

Seafood. Flexibility is the rule. Fish: cubed salmon or firm white fish. Seafood: bay scallops, shrimp, clams, etc. Most important is to avoid overcooking (just a couple of minutes is enough).

Total time about an hour. Serves 3-4.

SHOPPING LIST:
Jerry's Recipes
  • Onion
  • Garlic
  • Long-grain white or brown rice
  • Stock (see above)
  • Tomatoes (canned are fine)
  • Hot sauce of choice
  • Seafood (see above)
  • Parsley
  • Fresh lime or lemon
  • Fresh cilantro



Prepare the dish
1
In large sauté pan over medium heat, cook—uncovered—until onions are softened (6-10 minutes), stirring occasionally
  • 2 tablespoons olive oil
  • 1 large onion, coarsely chopped

2
Stir in and cook until fragrant (about 1 minute)
  • 2-3 cloves garlic, finely chopped or minced

3
Stir in thoroughly and cook a few minutes
  • 1 cup long-grain rice
4
Add, bring to boil, then lower heat and simmer, covered, until rice is tender and liquid absorbed; start with about 2 cups of stock and add more as necessary
  • 2-3 cups stock (see above)
  • 3-4 tomatoes, peeled and chopped
  • hot sauce (to taste)

5
Stir in and cook briefly (2-3 minutes)
  • 1-1/2 to 2 pounds mixed seafood (see above)
  • juice of 1 lime
  • small handful fresh parsley, chopped
  • Salt and black pepper to taste


Serving suggestions

  
 
  • Garnish with chopped fresh cilantro
  • Garnish with thin strips of roasted peppers of choice

rainbow

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