Pescado a la Tumbada

Background and History

Pescado a la Tumbada is a traditional Mexican dish originating from the Gulf Coast state of Veracruz. This vibrant region is renowned for its unique cuisine that blends indigenous and Spanish influences. The dish is a delightful seafood medley, often featuring fish simmered in a tomato-based sauce with rice, vegetables, and aromatic spices. The roots of Pescado a la Tumbada can be traced back to the fishermen of Alvarado, a small town in Veracruz, who would prepare this one-pot meal on their boats, tumbling various fresh-catch ingredients into a communal pot. This hearty and flavorful dish reflects both the region's bounty of fresh seafood and its rich cultural tapestry.

Ingredients

To prepare an authentic Pescado a la Tumbada, you'll need the following ingredients:

• Fish (such as red snapper or grouper) - 1 pound, cleaned and cut into fillets
• Shrimp - 1/2 pound, peeled and deveined
• Tomatoes - 4 large, chopped
• Onion - 1 large, finely chopped
• Garlic - 4 cloves, minced
• Bell pepper - 1, sliced
• Jalapeño - 1, seeded and chopped
• Rice - 1 cup, preferably long grain
• Cilantro - 1/4 cup, chopped
• Lime - 1, juiced
• Olive oil - 2 tablespoons
• Fish stock - 4 cups
• Salt - to taste
• Black pepper - to taste

Preparation

Step 1: Preparing the Seafood

Begin by rinsing the fish fillets and shrimp under cold water to ensure they are clean. Pat them dry using paper towels, then season both with salt and black pepper. Let them marinate for a few minutes while you prepare the other ingredients.

Step 2: Making the Tomato Base

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until it becomes translucent, about 5 minutes. Stir in the garlic, bell pepper, and jalapeño, cooking for an additional 3 minutes until the vegetables are soft. Add the chopped tomatoes and continue to cook, stirring occasionally, until the mixture forms a thick and fragrant sauce.

Step 3: Combining Ingredients

Stir the uncooked rice into the tomato base, ensuring that each grain is coated. Slowly pour in the fish stock, bringing the mixture to a boil. Reduce the heat and let it simmer, stirring occasionally, for about 10 minutes or until the rice starts to soften.

Cooking the Dish

Adding the Seafood

Gently place the seasoned fish fillets and shrimp on top of the simmering rice mixture. Cover the skillet with a lid and let it cook for approximately 15-20 minutes until the fish is flaky and the shrimp are pink and opaque. Make sure to check the cook time carefully to avoid overcooking.

Final Touches

Once the seafood is cooked through, sprinkle the dish with fresh cilantro and lime juice to enhance the flavors. Adjust the seasoning with additional salt and black pepper as needed.

Serving and Enjoying Pescado a la Tumbada

Serve the Pescado a la Tumbada directly from the skillet while it's hot. Accompany it with warm corn tortillas and a side of fresh avocado slices for a traditional touch. This vibrant meal can be enjoyed as a hearty lunch or a satisfying dinner. Embrace the Veracruz spirit by savoring each mouthful, letting the symphony of flavors transport you to the Gulf Coast's shores.

Pair this dish with a light, crisp white wine or a refreshing Mexican beer to complement the fresh seafood flavors. Enjoy with family and friends for an authentic culinary experience that celebrates the bountiful flavors of the sea and the richness of Mexican culinary heritage.