Locrio de Arenque - Recipe & Video (Rice and Smoked Herrings)
Locrio de Arenque - Recipe & Video (Rice and Smoked Herrings): A delicious mixture of two ingredients arrived from faraway lands combined into an amazing dish.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
- 1 lb [0.45 kg] of smoked herring fillet (see notes)
- 1.5 gallon water (divided)
- 5 tablespoons oil
- 1/4 cup chopped celery
- 1 cup of diced auyama (optional)
- 1/4 cup chopped bell pepper
- 1 teaspoon mashed garlic
- 1/4 cup of capers (optional)
- 1 cup of tomato sauce
- 1 spoon finely chopped parsley (optional)
- 3 cups of rice
- 1 1/2 teaspoons of salt (may not be needed)
Soak the herrings for two hours in half the water. After soaking get rid of this water.
Boil the herrings in the remaining water until it starts to come apart. Let it cool down. Remove the herring from the water (reserve 4 1/2 cup of the boiling water) and clean of bones and skin, then shred.
In an iron pot heat 3 tablespoons of oil over medium heat, add the celery, auyama, bell pepper, garlic, capers, tomato sauce, and parsley.
Cook and stir for a minute and then add the herrings.
Once the ingredients in the pot are heated through, add the liquid that you had reserved, and bring to a boil, season with salt to taste if necessary.
When it breaks the boil, add the rice. Stir regularly to avoid excessive sticking.
When all the liquid has evaporated, cover with a tight-fitting lid and simmer over very low heat. Simmer 15 minutes and uncover, stir, mix in the remaining oil and cover again.
Cook another 5 minutes. Try the rice, it should be firm but tender inside.
If necessary, cover and simmer for another 5 minutes over very low heat.
Use 2 lb [0.9 kg] if you find whole fish, remove bones.
Calories: 945kcal | Carbohydrates: 119g | Protein: 39g | Fat: 32g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 2550mg | Potassium: 1028mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4495IU | Vitamin C: 25.7mg | Calcium: 166mg | Iron: 3.9mg