Arenque con huevo (herrings and egg) is an example of how exotic foods ended up in Dominican cuisine. This dish has alleged "special" properties. Learn what those are and how to make this Dominican arenque recipe that I love for lunch and dinner, and even breakfast!
By - Reviewed: . Original: Dec 15, 2005
Why we ❤️ it
Since the dawn of time, people have associated certain foods, fruits, and vegetables with physical love. Arenque (herring) - for reasons unknown - has this reputation in the Dominican Republic. But this is not the main reason this dish is so popular; it has more to do with a fish product that is long-lasting even without refrigeration (a plus in this country), its rich, strong flavors, and inexpensive ingredients.
Arenque, however, is not everyone's cup of tea. When it comes to arenque, camps are very deeply divided. I love it, though.
What's arenque?
Arenque is the Spanish word for herring.
In the Dominican Republic, however, arenque typically refers to salted, smoked herring, a product that -alongside bacalao - is hailed for its long shelf life and became an intrinsic part of our gastronomic heritage.
For decades, arenque was considered a "poor man's food", and derided as "comida de guardia" or "comida de policía" (soldier or policeman's food) since decades ago, both professions were low-paying jobs for undereducated men.
Arenque con huevo (herring with egg).
Serving suggestions
My favorite side dish to serve with arenque con huevos is Yuca hervida (boiled cassava). It can also be served with Mangú (mashed plantain) or Puré de auyama (pureed squash).
I also love serving Chocolate de maní (our warm peanut cocoa) and Chocolate de maíz (corn cocoa). These were a mainstay of weekend breakfasts in my paternal home.
Top tips
- Soaking: It's important to eliminate as much salt as possible during the soaking time since arenque dominicano is very salty. It's best to add salt later on than end up with an inedible dish.
- Smell: Be warned, this is a very, erm... odorous dish. Cooking arenque cannot be done discreetly, so if you live in a small apartment or don't have a lot of kitchen ventilation, you should be prepared for the lingering fishy odor.
About this recipe
There aren't many variations of this dish, and most people follow a similar recipe. One very popular variation is using hueva de arenque (herring roe), which sometimes comes with the herrings and is considered a delicacy among many.
Are you an arenque fan? Do you make this dish another way? Let me know in the comments!
Video
Recipe
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Arenque con Huevo [Video+Recipe] Herrings and Egg
Ingredients
- 1 pound smoked herring, [0.48 kg], rinsed
- 2 tablespoon olive oil
- 1 small red onion, cut into strips
- 1 bell pepper, cut into strips
- 6 egg (medium)
- ½ teaspoon salt, (or more, to taste)
- ¼ teaspoon pepper (freshly-cracked, or ground), (or more, to taste)
Instructions
1. Soak the herring
Soak the herrings in a gallon of water overnight. Discard the water, and rinse the herring a couple of times.
2. Boil the herring
- Boil the herrings over medium heat in 2 qt [2 lt] of water till cooked through (about 15 minutes). Remove the herring from the water. Discard water.
3. Clean herring
- Add clean water to the herring.Once cooled to room temperature, flake the herring and set aside.
4. Cook eggs and herring
- In a pan heat the oil over low heat. Add the onion and cook and stir until they become translucent. Stir in the bell pepper and herring and cook until the bell pepper is cooked through. Add the eggs, and cook stirring until eggs are set.Taste and season with salt and pepper to taste.
5. Serving
Remove from the heat.Serve per suggestions above the recipe.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More arenque recipes
As well as this Arenque con huevos (herring with eggs), you can try our Arenque guisado (stewed herring recipe) and, of course, the famous Dominican Locrio de arenque (rice and smoked herrings)
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