Today I share another very traditional Dominican recipe. It’s also one of the most favored by Dominicans, since it is said this recipe has properties beyond just gastronomical. Come on… you know what I mean!
The herring “locrio”, or herring rice along with the sardine rice has a very important place in the contemporary culinary history of the Dominican Republic. The reason is that herring, sardines and codfish have always been very economical while still very high quality nutritious proteins.
I have to admit that it took me so long to share, because while it’s so popular in the DR, it was one of those recipes I hated as a child. Unfortunately for me, my parents love it, so it was very common to find me at the table, long time after meal was over, looking at a plate of herring rice with a long face…
Today I made a sacrifice and was surprise to find out it was not bad… at all…hey, I have even thought about doing it again…my 6 and 4 year olds liked it…good for them, they’re made of a better material than was I…LOL!
This will be herring week, as I also prepared other recipes using this protein, very favored in Dominican cuisine.
For 6 people.
- 4 cups of rice.
- 4 cups of water.
- Garlic and vegetable paste. (you can check my recipe for both)
- 1 package of herring fillets. (saves unsalting them and cleaning them as the smoked type is very salty)
- Tomato paste
- 1 spoonful of olives.
- 1 big red onion
- 1 Cubanela pepper (a green bell pepper would do if you can’t find cubanela)
- Leek, cilantrico and salt
- 1 boullion cube.
- 1 teaspoon saffron.
Styr fry all the ingredients, then add half the herrings and the water. Once it begins to boil add the rice and stir frequently until the rice dries off. Once it dries off, add the other half of herring and mix well. Cover and allow to cook on slow fire for half hour.
We usually have it with stewed red beans and a good avocado on the side.
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