Riz aux Fruits de Mer: Seafood Rice
Rice cooked in a variety of seafood. Mostly eaten in the Northern part of Haïti, more specifically Cap-Haïtien.
Equipment
- Large Bowl
- Strainer
- 6 Q Pan
- Wooden Mallet Or Heavy Rolling Pin
- Clean Kitchen Towel
Ingredients
- 1 lb Conch Meat Cleaned
- 1 lb Shrimp Deshelled, deveined, and cleaned
- 1 lb Red Snapper Cleaned and cut into chunks
- 1 lb Peas
- 2 Red Bell Pepper Julienned
- 2 Green Bell Pepper Julienned
- 2 medium Onions Diced
- 1 lb Crushed Tomatoes
- 1 Bouquet Garni (Thyme, parsley, and scallions)
- 4 cloves Garlic Minced
- ½ tsp Turmeric
- 1 tsp Black Pepper Crushed
- 3 tbsp Salt (Add more to taste)
- ½ cup Olive Oil/Canola
- 5 tbsp Butter
- 2½ lbs White Rice Preferably Ti Malice or Jasmine rice
- 5 Lime
- ½ cup Epis (find the recipe in the notes section below)
Optional
- 1 lb Lobster Meat
Instructions
Conch Meat
- Wrap individual pieces of conch meat in towel and pound to tenderize using mallet until it resembles a chicken cutlet. Making sure to focus on the tougher sections.
- Remove tough orange skin and small pieces coming of the main section using knife.
- Wash the conch meat using juice of 2 lime and water. Making sure to scrub throughully using lime. Rinse well.
- Boil for 15 minutes with 1 tbps lime juice and salt.
- Chop the conch meat in 2 to 2½ pieces.
Red Snapper
- Wash the fish using juice of 2 lime and water. Making sure to scrub throughully using lime. Rinse well.
- Marinate fish in epis. Let rest for 10 or more minutes.
- Add to 2 quart pot with 2 cups of water. Cook for 10 minutes.
Rice
- Boil peas for 5 minutes.
- Set aside conch meat and peas cooking water. This will be used as the stock to cook your rice.
- Add 2 tbsp of oil to 6 quart pan on medium heat. Add crushed tomatoes, red and green bell pepper, onions and peas. Cook for 8 minutes.
- Add shrimp, lobster, and the cooked conch meat. Let simmer for 15 minutes.
- Add 2 cups of saved water with bouquet garni, black pepper, turmeric, and 1 tbsp salt. Bring to a boil.
- Wash your rice until the water is clear. Turn flame down to a simmer. Slowly sprinkle rice into boiling stock. Mix well, cover, and cook for 20 minutes.
- Once the liquid is evaporated, add the butter and fish with bones removed. Cover and cook for 10 minutes.
- Serve and enjoy.
Notes
Avoid any conch meat that's gray in appearance or has a fishy smell. The conch meat should be white, pinkish, or have an orange tinge. As with any other seafood, it shouldn't smell fishy.
Get the recipe for Epis here.