INGREDIENTS
- For the broth
- 1 tablespoon vegetable or olive oil
- 1 cup Roasted Tomato Salsa or store-bought (if using jarred salsa, choose one that isn’t too vinegary)
- 2 cups cups fish or chicken broth
- A big sprig of epazote (or a handful of cilantro or parsley leaves)
- Salt
- For the seafood
- About 1/2 pound clams or mussels, scrubbed (and debearded if necessary)
- 4 to 5 ounces shrimp (8 to 10 medium), peeled and deveined
- 4 to 5 ounces boneless, skinless fish fillet (snapper, halibut, seabass—anything that’s firm and has a good-size flake), cut into ½-inch cubes
- About 1/2 cup crab meat, if you’re feeling flush
- For finishing
- 1 to 1 1/2 cups cooked white rice (done as a pilaf, Mexican style, if possible)
- A few lime wedges, for serving, if desired
INSTRUCTIONS
Make the broth. Heat the oil in a large (4-quart) saucepan over medium-high. When hot, add the salsa and stir nearly constantly until reduced and thick, 4 to 5 minutes, depending on your salsa. Add the broth and herb and bring to a boil. Taste and season with salt, usually about ¼ teaspoon, depending on the saltiness of the salsa and broth.
Cook the seafood. Reduce the heat to medium and add the clams or mussels to the pot. Cover and cook until they begin to open, about 4 minutes. Stir in the shrimp, fish and optional crab, cover and cook for a couple of minutes longer.
Finish the dish. Add the rice to the pan, bring to a simmer and serve. Most salsa already has a good amount of tang, but you may want to squeeze on some lime for additional brightness.
