Recipe: Seafood Rice Cazuela (using shrimp, clams, and orange roughy) (Mexican)

SEAFOOD RICE CAZUELA

2 1/2 tbsp. olive oil, divided
1 cup medium grain rice
1 medium white onion, finely chopped, divided
5 3/4 cups fish or chicken broth, divided
1 to 2 tsp. salt
2 lb. plum tomatoes
2 fresh jalapeno chilies
4 unpeeled garlic cloves
1/2 cup loosely packed, chopped cilantro
16 large shrimp, about 12 ounces
12 littleneck clams, scrubbed
12 ounces boneless orange roughy fillets
Handful of cilantro
Lime wedges

Combine 1 1/2 tablespoons of the oil, the rice and 2/3 of the onion in a 2-quart saucepan over medium heat. Stir frequently for 4 minutes, or until translucent.

Meanwhile, bring 1 3/4 cups of broth and 1/2 teaspoon salt to a boil. Add the hot broth mixture to the rice and scrape any stray kernels into the bottom of the pan. Cover and cook over medium-low heat for 10 to 15 minutes. Let stand off heat for 5 to 10 minutes.

Place tomatoes and peppers in a roasting pan and set 4 inches below a very hot broiler for 6 minutes, or until blackened on one side. Turn vegetables and add the garlic. Return to broiler for another 6 minutes. Cool.

Peel the tomatoes and the garlic and stem the chilies. Place the garlic and chilies in the bowl of a food processor with a teaspoon salt and pulse until a coarse puree forms. Add the tomatoes and the pan juices. Pulse. Rinse the remaining onion and stir it into the tomato mixture along with the 1/2 cup chopped cilantro.

Peel and devein the shrimp; cut the fish into 1-inch cubes.

Heat 1 tablespoon oil in a large, heavy pot over medium-high heat. Add the tomato salsa and stir for 2 minutes or until rapidly boiling. Add the remaining 4 cups broth, bring to a boil. Season with salt. Add the clams, fish and cilantro sprigs. Simmer, covered, over medium-high, until clams open, about 2 minutes.

Add the shrimp and simmer, covered, 1 more minute.

Stir in cooked rice. As soon as the mixture returns to a boil, serve, garnished with lime wedges.

Makes 6 servings
Adapted from: Rick Bayless' Mexican Kitchen
Source: Ruth Fantasia for the Albany Times Union, June 2000