Puerto Rican Brothy Red Snapper Rice with Pumpkin and Garlic Tostones

Instructions

1. 1

   Season the red snapper cubes with 1 teaspoon of the adobo seasoning, the black pepper, and a pinch of salt. Set aside while you prepare the remaining ingredients.

2. 2

   Peel the green plantains and cut them into thick rounds about 3 cm (1 1/4 inches) wide. Heat the vegetable oil in a deep skillet to 160°C/320°F. Fry the rounds for 4 to 5 minutes, until tender but not deeply browned. Remove and flatten them with a toston press or the bottom of a glass.

3. 3

   Mix the mashed garlic with 30 ml (2 tbsp) water and a pinch of salt. Lightly brush that mixture over the flattened plantains.

4. 4

   Heat the oil again to 190°C/375°F and fry the tostones for 2 to 3 minutes more, until golden and crisp. Drain and set aside.

5. 5

   In a wide pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the onion, sweet pepper, and half of the minced garlic. Cook for 3 to 4 minutes until the onion softens.

6. 6

   Add the sofrito, dried oregano, ground cumin, bay leaf, and the remaining adobo seasoning. Cook for 2 minutes, stirring to release the aroma.

7. 7

   Stir in the tomato sauce, olives, and pumpkin. Cook 2 minutes more, then add the rice and mix well to coat it with the sofrito base.

8. 8

   Pour in the white wine and let it boil for 1 minute. Add the hot fish stock or water, half of the chopped culantro, and 1/2 teaspoon salt. Cook over medium heat for 15 minutes, stirring occasionally so the rice does not stick.

9. 9

   While the rice cooks, heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the red snapper for 1 minute per side; it does not need to cook through. Remove from the heat.

10. 10

    When the rice is almost tender and the broth has thickened slightly, gently add the seared snapper and any juices from the pan. Cook 5 to 6 minutes more over medium-low heat, until the fish is cooked and the pumpkin is tender.

11. 11

    Turn off the heat, add the remaining chopped culantro, and adjust the salt if needed. Let it rest for 3 minutes so the broth settles slightly.

12. 12

    Serve the brothy rice piping hot with the garlic tostones on the side or over the top so they stay crisp.