Leonese-style Fish and Rice

Ingredients

In adapting the original Peruvian Arroz con Pescado to Leonese cuisine, we incorporate the unique flavors and ingredients of the region. While the Peruvian version often includes ingredients like aji amarillo (yellow chili pepper) and cilantro, the Leonese-style Fish and Rice focuses on local produce such as bell peppers, tomatoes, and onions. Additionally, the cooking techniques and spices used in Leonese cuisine bring a distinct flavor profile to the dish. We alse have the original recipe for Arroz con pescado, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as hake or cod 500g (1.1 lb) white fish fillets, such as hake or cod
• 250g (1 1/4 cups) short-grain rice 250g (1 1/4 cups) short-grain rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced bell peppers and tomatoes to the pan, and cook for a few minutes until they start to soften.
3. 3.
   Sprinkle the sweet paprika, smoked paprika, ground cumin, and dried thyme over the vegetables. Stir well to coat the vegetables with the spices.
4. 4.
   Add the rice to the pan and stir to combine with the vegetables and spices.
5. 5.
   Pour in the fish or vegetable broth and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pan. Let it simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.
6. 6.
   While the rice is cooking, season the fish fillets with salt and pepper. In a separate pan, heat a little olive oil over medium heat. Cook the fish fillets for about 3-4 minutes on each side, or until they are cooked through and flake easily with a fork.
7. 7.
   Once the rice is cooked, gently place the cooked fish fillets on top of the rice in the pan. Cover the pan again and let it sit for a few minutes to allow the flavors to meld together.
8. 8.
   Serve the Leonese-style Fish and Rice hot, garnished with fresh parsley.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If hake or cod is not available, you can use other white fish varieties such as haddock or sole.

Tips & Tricks

• For added flavor, you can marinate the fish fillets in lemon juice and garlic for 30 minutes before cooking.
• Feel free to add other vegetables such as peas or carrots to the dish for extra color and nutrients.
• If you prefer a spicier version, you can add a pinch of cayenne pepper or chili flakes to the rice.

Serving advice

Serve the Leonese-style Fish and Rice as a main course, accompanied by a fresh green salad or crusty bread.

Presentation advice

To enhance the presentation, place a sprig of fresh parsley on top of each fish fillet before serving. You can also sprinkle a pinch of smoked paprika over the dish for an extra pop of color.