Seafood Rice on the Fly

Name: Seafood Rice on the Fly
Ingredients: 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; 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; 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

www.rickbayless.com

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

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Ingredients

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
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
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