Entree: Colombia – Caribbean Coast – Arroz de Lisa (Rice cooked with mullet and Caribbean aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 10 min

Total 55 min

Ingredients

- 3 tbsp (45 ml) vegetable oil or achiote oil
- 1 lb (454 g) mullet fillets, skin on and pin-boned, cut into 1-inch (2.5 cm) pieces
- 2 cups (400 g) long-grain white rice, rinsed until water runs clear
- 1 cup (240 ml) coconut milk
- 2 1/4 cups (540 ml) fish stock or water
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 1 red bell pepper, seeded and finely chopped (about 3/4 cup / 120 g)
- 3 garlic cloves, minced (about 1 tbsp / 9 g)
- 2 medium tomatoes, peeled and chopped (about 1 1/2 cups / 250 g)
- 3 scallions, thinly sliced (about 1/2 cup / 40 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika or 1 tbsp (15 g) annatto paste dissolved in 1 tbsp (15 ml) oil for color
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 bay leaf
- 2 tbsp (30 ml) fresh cilantro, chopped, for garnish
- Lime wedges for serving

Instructions

1. Pat mullet fillets dry, season lightly with 1/2 tsp (3 g) salt and pepper. Heat oil in a wide heavy-bottomed pot over medium-high heat and sear fish pieces 1–2 minutes per side until lightly golden; remove and set aside.
2. In the same pot reduce heat to medium, add onion and bell pepper and cook until softened, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
3. Stir in tomatoes, scallions, cumin, paprika or prepared annatto oil and the bay leaf. Cook until tomatoes break down, about 5 minutes.
4. Add the rice and stir to coat grains with the tomato mixture for 1–2 minutes to lightly toast.
5. Pour in coconut milk and fish stock (or water), add remaining 1/2 tsp (3 g) salt, stir once, and bring to a gentle boil.
6. Return the seared mullet to the pot, nestling pieces into the rice. Reduce heat to low, cover tightly, and simmer undisturbed until rice is tender and liquid is absorbed, about 18–22 minutes.
7. Remove from heat and let rest, covered, for 10 minutes. Discard bay leaf, fluff rice gently with a fork.
8. Sprinkle with chopped cilantro, adjust seasoning, and serve hot with lime wedges and traditional sides such as fried plantains or bollo.