Locrio de Arenque [Video+Recipe] 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.
![Locrio de Arenque [Video+Recipe] Rice and Smoked Herrings](https://www.dominicancooking.com/wp-content/uploads/Locrio-de-arenque-rice-and-smoked-herrings.jpg)
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Soak the herrings for two hours in a gallon [4 liters] of water. After soaking get rid of this water.
- 2
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.
- 3
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.
- 4
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.
- 5
Remove from the heat.Scoop out the rice into a serving bowl and scrape the rice stuck at the bottom (concón) and serve separately.See serving suggestions above the recipe.