Arroz a la tumbada

Heat a little oil in a pot; pour in the roasted tomato salsa to sizzle and stir until reduced to about the consistency of tomato paste.

Cut the robalo fillet into cubes.

Add the broth and bring it up to heat.

Add the clams and the fish cubes together, nestle in epazote, and bring to the boil until the clams open.

Stir in the peeled, deveined shrimp, then the crab meat; cook a couple of minutes until the shrimp are done and the crab is hot.

Stir in just enough white rice pilaf for a brothy, soupy paella consistency.

Taste; sprinkle with cilantro leaves and serve with limes on the side.