Locrio de Arenque [Video+Recipe] Rice and Smoked Herrings

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

1. 1

   --- 1. Soaking the herring ---

2. 2

   Soak the herrings for two hours in a gallon [4 liters] of water. After soaking get rid of this water.

3. 3

   --- 2. Boiling the herring ---

4. 4

   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.

5. 5

   --- 3. Cook ---

6. 6

   Cook: 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.

7. 7

   --- 4. Simmering ---

8. 8

   Simmer: 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.

9. 9

   --- 5. Serving ---

10. 10

    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.