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Veracruz's soupy seafood rice with shrimp, crab, and fish in a rich tomato broth. This protein-packed, healthy family dish brings the vibrant flavors of Mexico's Gulf coast to the table.
Warm olive oil in a large Dutch oven or deep pot over medium heat. Sauté chopped onions, bell peppers, and garlic for 4 minutes until fragrant but not browned.
Stir in the rice and cook, stirring frequently, for 2 minutes to toast lightly and coat the grains in oil.
Add diced tomatoes, tomato paste, oregano, thyme, bay leaf, salt, and black pepper. Cook for 3–4 minutes, letting the tomatoes break down slightly.
Pour in seafood stock and bring to a gentle boil. Reduce to a simmer, cover, and cook for 15 minutes, stirring occasionally to prevent sticking.
Gently nestle in the shrimp, fish, and crab meat. Cover and simmer an additional 10–12 minutes, just until seafood is fully opaque and rice is tender, adding a little more stock or water if the mixture gets too thick.
Remove from heat, discard the bay leaf, taste for seasoning, and adjust as needed. Let rest 2 minutes before ladling into bowls.
Sprinkle with chopped parsley before serving, and enjoy immediately while hot.
