Arroz con pescado – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Nicaragua Region / Locale: León department Servings: Serves 4
Nicaragua Region / Locale: León department Servings: Serves 4Arroz con Pescado is a beloved dish from Nicaragua, exemplifying the vibrant and rich culinary traditions of Central America. This comforting rice dish brings the fresh flavors of the sea and the earthy aroma of seasoned rice together harmoniously. Often enjoyed during family gatherings or special occasions, Arroz con Pescado is rooted in Nicaraguan coastal culture, where the bounty of the ocean is celebrated. The dish’s origins can be traced back to blending Spanish culinary influences with traditional indigenous ingredients and techniques, resulting in a delectable and nourishing meal.
Ingredients
- white fish fillets – 4 fillets (about 600 g total)
- lemon juice – 2 tbsp / 30 ml
- salt – 1 tsp / 5 g
- black pepper – 1/2 tsp / 2.5 g
- olive oil – 2 tbsp / 30 ml
- onion, chopped – 1 large / 150 g
- garlic cloves, minced – 3 cloves / 15 g
- bell pepper, chopped – 1 medium / 120 g
- tomato, diced – 2 medium / 240 g
- long-grain white rice – 2 cups / 400 g
- chicken or fish stock – 4 cups / 960 ml
- cumin – 1 tsp / 5 g
- coriander, chopped – 1/4 cup / 16 g
- peas – 1 cup / 150 g
- carrot, diced – 1 large / 130 g
- hot sauce (optional) – to taste
Instructions
- Season the fish fillets with lemon juice, salt, and pepper. Let them marinate for at least 15 minutes.
- In a large skillet, heat olive oil over medium heat. Sauté the onions and garlic until fragrant, about 5 minutes.
- Add bell pepper and carrots, cooking until softened.
- Mix in tomatoes and cook until they release their juices.
- Stir in the rice, allowing it to absorb the flavors for about 2 minutes.
- Pour in the stock and add cumin. Bring to a simmer.
- Arrange the fish fillets on top of the rice mixture.
- Cover the skillet and cook on low heat for 20-25 minutes or until the rice is cooked and the fish is flaky.
- Add peas and cook for an additional 5 minutes.
- Garnish with coriander and serve with hot sauce as desired.
Substitutions
- white fish fillets -> tilapia or cod
- olive oil -> vegetable oil
- chicken or fish stock -> vegetable broth
Enhancements in the Next Evolution
- Use saffron for a richer color and aroma.
- Marinate the fish with additional spices like paprika or thyme.
- Incorporate green olives for an added tang.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
