Arroz de Pescado Seco
A flavorful rice dish made with rehydrated and flaked dried fish (pescado seco), cooked with a medley of vegetables and seasoned to perfection. This dish showcases the use of preserved ingredients in Ecuadorian coastal cuisine.
🧂 Ingredients
- 500 g Dried salted fish (pescado seco)(such as corvina or sea bass)
- 2 cups Rice(long-grain white rice)
- 4 cups Water(for cooking rice and boiling fish)
- 3 tbsp Vegetable oil
- 1 medium Onion(finely chopped)
- 4 cloves Garlic(minced)
- 0.5 medium Bell pepper (red)(chopped)
- 0.5 medium Bell pepper (green)(chopped)
- 1 medium Carrot(diced)
- 2 stalks Green onions (scallions)(chopped)
- 0.25 cup Cilantro(chopped)
- 1 tsp Sazonador con color (annatto seasoning)(or turmeric for color)
- 0.5 tsp Salt(or to taste (fish is already salty))
- 0.25 tsp Black pepper
👨🍳 Instructions
- 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.
💡 Tip: The soaking time depends on the thickness and saltiness of the fish. - 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.
💡 Tip: Reserve the cooking liquid; it will be used for the rice. - 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.
💡 Tip: Ensure all bones are removed to avoid issues when eating. - 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
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
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.
💡 Tip: If the fish cooking liquid is very salty, use half liquid and half water or broth. - 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
Once the rice is cooked, let it rest, covered, for 5-10 minutes off the heat. Stir in the chopped cilantro before serving.
💡 Tip: Serve hot, garnished with extra cilantro.
💡 Pro Tips
- ✓The quality of the dried fish greatly impacts the final flavor.
- ✓Taste the fish cooking liquid before using it for the rice to adjust saltiness.
- ✓This dish is often served with fried plantain slices (tajadas).
🔄 Variations
- Add other vegetables like peas or green beans.
- For a richer flavor, use fish broth instead of water for cooking the rice.