Back on the block, this was one of those cheapie dinners that got us through the lean times.  Rice was one of those common staples that we had frequently, and saffron was the ingredient that gave it color and flavor. But saffron, now and then, was expensive. So we would use tomato sauce  and, when times got really bad, tomato juice in lieu of saffron. Fish was also another cheap and natural accompaniment to the rice. The result was a delicious dinner we all enjoyed—regardless of economic circumstances.

In this dish, we would we would poach the fish and then combine it with the rice.  So it ended up as a one-dish meal that was great to behold, and marvelous.

ARROZ ROJO CON PESCADO
(Red Rice and Fish)

Ingredients:

2 cups rice
1¼ cups tomato juice
¼ cup water
1 pound halibut or any form-fleshed fish (cod, haddock, flounder, etc.)
2 cups water
1 bay leaf
2 strips lemon peel
4 whole black peppercorns
Salt and ground black pepper to taste
10 oz. package green peas, cooked to package directions
Paprika

Instructions:

  1. Wash rice at least three times in cold water and drain to rid it of starch. What in Pennsylvania Dutch country is known as “washing in several waters.”
  2. In a heavy kettle or pot, mix water and tomato juice and bring to a roiling boil. Add rice, cover and simmer on low heat until liquid is absorbed (about 20-25 minutes).
  3. Meanwhile, rinse fish under cold running water and pat dry with paper towels. Place in a skillet or pan, add 2 cups water, bay leaf, lemon peel, and peppercorns. Bring water to a boil, cover and simmer on medium-low heat for 7-10 minutes or until fish is opaque.
  4. Remove fish from pan and cut into bite-sized pieces. Toss with the rice and season with salt and pepper.
  5. Place rice in a serving dish or platter. Make a well in the center and put in cooked green peas. Sprinkle lightly with paprika and serve.
    Yield: 4-6 servings.