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Veracruz's rich seafood rice stew loaded with shrimp, crab, and fish bursts with coastal flavor. This high protein, family dish is a fresh, satisfying meal inspired by the Gulf coast.
Heat olive oil in a large Dutch oven over medium heat. Add the onion, green bell pepper, and garlic; sauté until soft and fragrant, about 4 minutes.
Add the diced tomatoes, chipotle chili, oregano, bay leaves, salt, and pepper. Cook over medium-high until tomatoes break down and the mixture thickens, about 6–8 minutes, stirring occasionally.
Stir in the rice and toast it with the tomato mixture for 2 minutes, coating the grains all over while controlling the heat to prevent burning.
Pour in the fish or shrimp stock and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15–18 minutes until rice is almost tender, stirring occasionally to prevent sticking.
Add the fish chunks, shrimp, crabmeat, and frozen peas. Cover and gently simmer on low for 8–10 minutes, just until the seafood is opaque and cooked through. Avoid overcooking to maintain seafood tenderness.
Once cooked, turn off the heat. Stir in the lime juice and chopped cilantro. Cover and let rest off heat for 5 minutes before serving to allow the flavors to meld.
