👨‍🍳 作り方

1. 1

   Soak the dried fish: Rinse the dried fish thoroughly. Place it in a large bowl and cover with plenty of cold water. Soak for at least 8 hours or overnight, changing the water a few times to remove excess salt.

   💡 プロのコツ: The soaking time depends on the thickness and saltiness of the fish.
2. 2

   Cook the fish: Drain the soaked fish and place it in a pot. Cover with fresh water and add a clove of garlic and a piece of green onion. Boil for about 20-30 minutes, or until the fish is tender and flakes easily.

   💡 プロのコツ: Reserve the cooking liquid; it will be used for the rice.
3. 3

   Flake the fish: Once cooked, carefully remove the fish from the water, let it cool slightly, then flake it into bite-sized pieces, removing any bones or skin.

   💡 プロのコツ: Ensure all bones are removed to avoid issues when eating.
4. 4

   Prepare the sofrito: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion, garlic, bell peppers, carrot, and green onions. Sauté until the vegetables are softened, about 8-10 minutes.

5. 5

   Add the flaked fish to the pot with the sofrito. Stir in the sazonador con color, salt (if needed), and black pepper. Cook for 2-3 minutes, stirring gently to combine.

6. 6

   Add the rinsed rice to the pot and stir to coat it with the fish and vegetable mixture. Pour in the reserved fish cooking liquid (or 4 cups of fresh water/broth if the liquid is too salty). Bring to a boil.

   💡 プロのコツ: If the fish cooking liquid is very salty, use half liquid and half water or broth.
7. 7

   Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.

8. 8

   Once the rice is cooked, let it rest, covered, for 5-10 minutes off the heat. Stir in the chopped cilantro before serving.

   💡 プロのコツ: Serve hot, garnished with extra cilantro.