Imagine waking up to a delicious smell that reminds you of happy times with family. Haitian Spaghetti with Herring is a special dish that many people in Haiti love.
It has lots of yummy flavors and makes you feel cozy inside. Even if you’ve never tried it before, this meal will quickly become one of your favorites to eat at home.
What is aranso or Smoked Herring ?
Aranso, also known as Smoked Herring, is a type of fish that has been cured by smoking. Herring is a small, silver-colored fish found in the Atlantic Ocean. To make smoked herring, the fish is first salted to remove excess water and help preserve it. Then, it is smoked over wood, which gives it a unique flavor and golden-brown color.
In Haiti, smoked herring is a popular ingredient used in various dishes, including Haitian Spaghetti. The salty, smoky taste of the herring adds depth and richness to the meal. Smoked herring is not only tasty but also a good source of protein, making it a nutritious addition to the diet.
How to make Haitian aranso?
When cooking with dry, packaged smoked herring, it’s important to keep in mind that the fish is already very salty. To prepare it for use in recipes, follow these steps:
- Soak the smoked herring: Place the dry smoked herring in a bowl and cover it with warm water. Let it soak for about 15-20 minutes to help rehydrate the fish and remove some of the excess salt.
- Drain and rinse: After soaking, drain the water and rinse the smoked herring under running water to remove any remaining salt.
- Remove skin and bones (optional): Depending on your preference and the recipe, you may want to remove the skin and any visible bones from the herring. This can be done easily by flaking the fish with a fork or your fingers.
- Flake or chop the herring: Use a fork to flake the smoked herring into smaller pieces, or chop it with a knife if desired. The fish is now ready to be used in your recipe.
- Adjust seasoning: Because the smoked herring is already quite salty, you may need to adjust the seasoning in your dish accordingly. Taste as you go and add less salt than the recipe calls for.
- Cook as desired: You can now use the prepared smoked herring in various recipes. For example, sauté it with onions, garlic, and tomatoes as a base for Haitian Spaghetti, or mix it into rice, grits, or scrambled eggs.
VARIATIONS
- Protein Swap: Substitute the herring with sardines or anchovies for a different flavor profile.
- Vegetarian Option: Replace herring with mushrooms for a hearty vegetarian dish.
- Extra Veggies: Add diced carrots or zucchini for added nutrition and color.
PAIRING SUGGESTIONS for Haitian Spaghetti with Herring
- Side Salad: Serve with a fresh green salad with a light vinaigrette.
- Plantains: Pair with fried or boiled plantains for a traditional Haitian meal.
- Bread: A crusty baguette works well to soak up any leftover sauce.
HOW TO STORE
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat in a skillet over medium heat, adding a splash of water or olive oil to loosen the pasta.
- Freeze: For longer storage, freeze in portioned containers for up to 2 months. Thaw in the fridge overnight before reheating.
Other Haitian Spaghetti Recipes>>
- Haitian Spaghetti with Cajun Sausage – Ready in 35 minutes
- Authentic Haitian spaghetti
- Summer Vegetable and Chicken Pasta
Haitian Spaghetti with Herring
Ingredients
- 1 lb spaghetti
- 2 cans herring fillets in tomato sauce or 2 smoked herring fillets, deboned and flaked
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 1 bell pepper finely chopped (any color)
- 2 cloves garlic minced
- 2 medium tomatoes diced
- 2 tablespoons tomato paste
- 1 Scotch bonnet pepper optional
- 1 teaspoon thyme
- 1 teaspoon parsley chopped
- Salt and pepper to taste
- 2 tablespoons fresh lime juice
- 2 cups water
Instructions
Preparing the Spaghetti
- Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to the package instructions. Drain and set aside.
Preparing the Herring Sauce
- If using smoked herring fillets, rinse them under cold water to remove excess salt. Debone and flake the herring into small pieces. If using herring in tomato sauce, simply flake the fish into pieces.
- Sauté Vegetables:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onions and bell pepper, and sauté until softened, about 3-4 minutes.
- Add the minced garlic and diced tomatoes, cooking for another 2-3 minutes until the tomatoes start to break down.
Add Tomato Paste and Seasonings:
- Stir in the tomato paste, thyme, parsley, and Scotch bonnet pepper if using. Cook for 2 minutes, allowing the tomato paste to caramelize slightly.
Incorporate the Herring:
- Add the flaked herring (with or without tomato sauce) to the skillet. Pour in 2 cups of water and stir to combine.
Simmer:
- Reduce the heat and let the sauce simmer for about 10 minutes, allowing the flavors to meld together. Add lime juice, salt, and pepper to taste.
Combining the Spaghetti and Sauce
- Add the cooked spaghetti to the skillet with the herring sauce. Toss well to ensure the spaghetti is evenly coated with the sauce.
- Haitian Spaghetti with Herring is best enjoyed hot. Garnish with additional parsley if desired.
Accompaniments:
- Serve with a side of fresh avocado slices or a simple green salad for a complete meal.
Notes
- Swap bell peppers for pimentos or sweet mini peppers for a different taste.
- If you don’t have fresh tomatoes, use canned diced tomatoes or tomato sauce.
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Herbs and Spices:
- No fresh thyme or parsley? Dried thyme and dried parsley work well too. Use 1/3 of the amount.
- If you can’t find Scotch bonnet peppers, substitute with jalapeño or habanero peppers, adjusting the quantity to your heat preference.
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Gluten-Free Option:
- Use gluten-free spaghetti instead of regular pasta to make this dish gluten-free.
Enjoy your homemade Haitian Spaghetti with Herring! This dish is sure to bring a delightful taste of Haiti to your kitchen.
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
