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 ½ 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.