- Yield: 4 Servings
- 2 whole smoked herrings or 10 ounces (285 g) herring fillets
- ½ cup Greek extra virgin olive oil
- 1 onion, minced
- 1 cup long-grain rice
- 1 cup grated or pureed fresh tomatoes or chopped canned tomatoes
- Salt and freshly ground black pepper
- 1 cup chopped fresh flat-leaf parsley
How to Make It
If Using Whole Smoked Herrings
- Fill a wide pot or deep skillet with 6 cups of water and bring to a boil. Add the whole herrings, poach for 2 to 3 minutes, and carefully remove with a slotted spoon. Transfer to a plate. Let the fish cool. Remove its skin, which will have puffed up. Carefully remove the fillets and discard the head, bones, and skin. Shred the flesh into small pieces. Reserve the cooking liquid. If Using Fillets
- Poach for 3 minutes in 2½ cups unsalted boiling water. Remove, cool, and shred as above. Reserve the cooking liquid, measure out 2 cups, and set aside.
- In a large, wide pot or deep skillet, heat ¼ cup of the olive oil over medium heat. Add the onion and cook until soft, 8 to 10 minutes. Add the rice, tomatoes, and reserved cooking liquid. Simmer the rice until half cooked. Add the shredded herring and stir gently. Cook over low heat until the rice is tender, 8 to 10 more minutes. Taste and adjust the seasoning with salt, if needed, and pepper. Stir in the chopped parsley. Mix in the remaining ¼ cup olive oil just before serving.