[Recipe + Video] Locrio de Arenque (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.

Course Main Course

Cuisine Dominican, Latino

Keyword arenque, fish with rice, herring

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings servings

Calories 945kcal

Author Clara Gonzalez

Ingredients

1 pound smoked herring [0.45 kg] fillet (see notes)
5 tablespoon vegetable oil
¼ cup chopped celery
1 cup diced auyama (kabocha squash) (optional)
¼ cup diced bell peppers
1 teaspoon mashed garlic
¼ cup capers (optional)
1 cup tomato sauce
1 tablespoon minced parsley (optional)
3 cups rice
1½ teaspoons salt (may not be needed)

Instructions

Soak the herrings for two hours in a gallon [4 liters] of water. After soaking get rid of this water.
Boil the herrings in a gallon [4 liters] of water until it starts to come apart. Let it cool down. Remove the herring from the water (reserve 4½ 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.

Video

Notes

Use 2 lb [0.9 kg] if you find whole fish, remove bones.

Nutrition