Arroz de Lisa (Mullet Rice)
Number of servings
4
Difficulty
Medium
Ingredients
1
piece(s) mano de lisas (4 mullet fish), fresh or dried, opened
500
gr rice
1
tbsp oil
1
piece(s) pearl onion, finely chopped
2
piece(s) scallion stalks, finely chopped
2
piece(s) ripe tomatoes, peeled and chopped
2
clove(s) garlic, crushed
pinch salt, cumin, color and parsley to taste
chopped cilantro
Directions
- If using dried mullet, they should be left for 1 hour in cold water with a teaspoon of salt, to hydrate them and remove salt concentration.
- Put the mullet over low heat in a pot with enough water and cook for 10 minutes with seasonings to taste; then remove from heat, drain and shred removing bones.
- Separately, make a guiso with the tablespoon of oil, pearl onion, scallion, tomatoes, garlic, salt, cumin, color and parsley to taste.
- To this guiso add the shredded mullet and washed rice, and sauté everything for a few minutes, then add 6 cups of the broth in which the fish were cooked, or water; mix everything well, cover the pot and let cook over low heat until rice dries.
- Serve sprinkled with chopped cilantro and accompanied by bollo de yuca.