Yellow Rice With Fish (Arroz Amarillo con Pescado)

4
Servings
1.5h
Prep Time
1.5h
Cook Time
3h
Ready In

Recipe: #36242

January 06, 2021



"Cuban Recipe. Recipe source: Memories of a Cuban Kitchen cookbook"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (962.3 g)
  • Calories 964.4
  • Total Fat - 35.1 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 70.6 mg
  • Sodium - 1606.4 mg
  • Total Carbohydrate - 110.7 g
  • Dietary Fiber - 9.6 g
  • Sugars - 14.5 g
  • Protein - 52.5 g
  • Calcium - 176 mg
  • Iron - 6.8 mg
  • Vitamin C - 73.5 mg
  • Thiamin - 0.5 mg

Step 1

On a non-reactive platter, place fish and then sprinkle them with salt, pepper and lime juice, cover and refrigerate for at least 1 hour.

Step 2

While fish is marinating prepare the sofrito by using a skillet over low heat and adding 1/4 cup of the oil and then add the next 3 ingredient (-garlic) and cook stirring for 5-10 minutes and then add the next 5 ingredients (tomatoes - sherry) and cook, uncovered for 8-10 minutes. Set aside.

Step 3

Remove fish from marinade; pat dry and roll in the flour. In a skillet over medium heat heat 1/4 cup oil and brown the fish (only a few minutes on each side) and set aside.

Step 4

Preheat oven to 300 degrees F.

Step 5

In a dutch oven place the soffit and return it to the stove and add the clam both (or fish stock) and bring to a boil over medium high heat. Stir in the drained rice and additional (optional )saffron -- rice should be yellow. Reduce heat to low, cover and simmer for 15-20 minutes or until all the rice has absorbed the liquid. Stir in peas and then place the fried fish on top. Cover and bake for 20 minutes or until rices is dry and tender. Garnish with pimentos.

Tips & Variations


No special items needed.

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