Veracruz-Style Seafood Cazuela (Tomato Broth with Olives and Capers)

• 300 g Long-grain white rice
• 2 tsp Fine sea salt
• 2 tbsp Olive oil
• 1 medium White onion
• 1 medium Jalapeno pepper
• 3 cloves Garlic
• 2 tsp Dried oregano
• 800 g Canned chopped tomatoes
• 80 g Green pitted olives
• 2 tbsp Capers
• 500 g White fish fillet, skinless
• 300 g Prawns, raw
• 1 large Lime
• 20 g Fresh coriander

1. Cook the rice in a saucepan of salted boiling water until tender, 10–12 minutes, then drain and cover to keep warm. Meanwhile, finely chop the onion, slice the jalapeno (remove seeds for less heat), and finely chop the garlic. Cut the fish into large bite-sized pieces.
2. Heat the olive oil in a large pot over medium heat. Add the onion and a pinch of the salt and cook for 6–8 minutes until softened and lightly golden. Stir in the jalapeno and garlic and cook for 1 minute until fragrant.
3. Stir in the oregano, then add the tomatoes along with 400 ml water and bring to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until the broth tastes rounded and slightly thickened. Season with the remaining salt, then stir in the olives and capers.
4. Add the fish to the simmering broth and cook gently for 3 minutes. Add the prawns and cook for 2–4 minutes more, until the fish is opaque and flakes easily and the prawns are pink and just cooked through. Take off the heat, squeeze in the lime juice, then taste and adjust with a little more salt if needed.
5. Chop the coriander. Serve the cazuela over the warm rice and finish with coriander on top. Cut any remaining lime into wedges for squeezing at the table.

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