Smoked Coroncoro Rice
Number of servings
6
Difficulty
Medium
Ingredients
5
piece(s) coroncoro fish
750
gr rice
6
cup(s) coconut milk
2
piece(s) white onions, finely chopped
3
piece(s) tomatoes, chopped, without skin or seeds
10
piece(s) sweet peppers, seeded and finely chopped
2
piece(s) eggplants, peeled and diced into small cubes
2
piece(s) scallion or spring onion stalks, finely chopped
2
piece(s) cabbage, chopped
3
piece(s) green beans, cut into pieces
1
piece(s) carrot, peeled and cut into small pieces
1
piece(s) red bell pepper, chopped
2
clove(s) garlic cloves, crushed
pinch pepper, cumin, and salt to taste
Directions
- Wash and salt the coroncoro fish, and smoke them.
- Once smoked, cook them in a little water until tender, remove from water, and set aside. Once cool, shred them.
- Bring the coconut milk to a boil and add onions, tomatoes, peppers, eggplants, cabbage, green beans, carrot, bell pepper, and garlic, with salt, pepper, and cumin to taste. Let everything cook for 10 minutes.
- Then add the shredded fish and rice. Adjust the salt and let dry.
- When dry, stir or "turn" the rice, cover, and let cook over low heat for 15 more minutes.
- Serve with ripe plantain slices and suero.