Back to Recipe

Yellow Rice With Fish (Arroz Amarillo con Pescado)

Here's how you make Yellow Rice With Fish (Arroz Amarillo con Pescado)
Pause Continue Reading
  • Servings: 4
  • Prep: 1.5h
  • Cook: 1.5h
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 24 ounces grouper fish (or swordfish steaks, there should be 4 fish steaks about 6 ounces each)
  • Salt
  • Pepper
  • 2 limes, juice of
  • FOR SOFRITO
  • 1/2cup olive oil
  • 1 green bell pepper (seeded and chopped)
  • 1 clove garlic, chopped
  • 1 cup tomato sauce (canned, or use 1 cup canned tomatoes, drained and chopped)
  • 1/2 cup pimentos, drained and chopped
  • 1 bay leaf
  • 1/2 cup dry sherry
  • Flour
  • 5 cups fish stock (or clam juice)
  • 14 ounces dry rice (short grain rice, soaked for 1 hour in cold water to cover with 2-3 saffron threads added to the water, this is the same as 1 (14 oz) package of short-grain rice such as Arborio rice)
  • 3 to 4 saffron threads (crushed, or 1/4 teaspoon powdered saffron, optional)
  • 1/2 cup peas, drained (canned)
  • 2 pimientos, chopped, garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.