Ecuadorian Encebollado
No. of diners
3
Ready in
60 minutes
No. of diners
Media
Usage
Entrance or Main
Ecuador
Encebollado is a typical Ecuadorian soup, probably originated in the coastal region at the end of the 19th century.
This dish is one of the most representative of this country, being very popular among tourists who visit these beautiful lands.
The recipe is prepared with fresh albacore or tuna, yucca, onion, tomato, cilantro and seasonings. When it is put on the plate, they add an onion and tomato curtido. Some people add mustard sauce, lemon and oil directly to it.
As a garnish it is usually served with tostones. It is very versatile when it comes to eating it, as it is consumed at breakfast, lunch or dinner.
It is undoubtedly one of the most important dishes in Latin American gastronomy.
Ingredients
- 2 lb Albacore (fish)
- 1 u Onion
- ½ cup Onion in moons
- ½ cup Green bell pepper
- 2 tablespoons Garlic Paste INTERTRÓPICO
- 1 cup chopped kidney tomato
- 2 tablespoons INTERTRÓPICO Dry Pepper
- 3 sticks Celery
- 2 u Frozen Yucca INTERTRÓPICO
- 1 tablespoon Oil with Annatto INTERTRÓPICO
- c/n chopped cilantro, salt, pepper, oil and lemon.
Steps
STEP 1
Prepare a stir-fry with INTERTRÓPICO Achiote Oil by adding the onion, bell pepper, tomato, chopped celery, INTERTRÓPICO Ají para Seco and INTERTRÓPICO Garlic Paste. In the same pot, add the water and cilantro sprigs.
STEP 2
Add the tuna when the water begins to boil, cook until the tuna is ready, approximately 15 minutes. Sift the broth where the water was cooked and save it to cook the INTERTRÓPICO Frozen Cassava. Separate the tuna and cut into slices, save for later addition.
STEP 3
Bring the tuna broth to a boil and add the INTERTRÓPICO Yucca. thawed, cook until soft. Remove the yuccas and cut them into small pieces.
STEP 4
Return the chopped yucca and tuna slices to the broth, add salt and heat until ready to serve. For more flavor you can prepare an additional portion of refrito and blend it with some of the broth, and add this mixture to the soup.
STEP 5
To serve the fish encebollado, a good portion of the onion and tomato curtido is placed on top of each bowl of soup.
Tips
Mustard, lemon and oil are usually added to taste directly to the soup, it can also be served with Platanitos INTERTRÓPICO.
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