ENCEBOLLADO DE PESCADO

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Encebollado de pescado is one of my favorite soups NOW and recently eat in FL from my very close family, literally it could be translated as oniony fish soup. It's very authentical Ecuadorian cooked dish grandma makes. When i eat it for first time I was very surprised with the taste of the onion salsa on the top of the dish, like really? Is it good idea put salsa in soup? 

But wait...it gives you totally different dimension of taste experience and very unique combination od lime taste with fish.

Encebollado is made with fresh tuna, yuca or cassava root, tomatoes, onions, cilantro, spices and is served with pickled onions and tomatoes on top or mixed in with the soup. The pickled or lime marinated red onions are what give it the name “encebollado”. It is a typical soup from the coastal region in Ecuador. Very refreshing and yummmiiii

This Ecuadorian tuna fish soup is very versatile and can be served for lunch, dinner and even breakfast or brunch. In fact, it is known as the best hangover cure (like so many other Ecuadorian dishes) and restaurants that specialize in encebollado begin serving it in the early morning.

Yuca or cassava root is widely used in South America.

Lets go and cook this delicious soup!

Ingredients

  • 2 lbs. fresh tuna albacore or similar
  • 1 lb yuca or cassava fresh or frozen (prefer fresh)
  • 2 tbs sunflower oil
  • 2 tomatoes diced( if you don't have fresh then use canned, but fresh is prefered)
  • ½ red onion diced
  • 1 teaspoon chili powder
  • 2 teaspoons ground cumin ( I don't add it, but the recipe has this spice)
  • 8 cups of water
  • 5 cilantro sprigs
  • Salt to taste

Instructions

  • Heat the oil on medium heat and add diced onion, tomato, cumin, chili powder and salt.
  • Add the water and cilantro springs, bring to a boil.
  • Add the tuna and cook for until the tuna is fully cooked, about 15 min.
  • Take the tuna out and keep the broth to cook the yuca.
  • Separate or break the tuna into small to medium size pieces.
  • Bring the tuna broth to a boil and add the yucas to bite size chunks, cook until tender but firm, about 30-40 minutes for the frozen yuca.
  • Add the tuna pieces to the broth, taste and add salt if needed.
  • Re-warm the soup if necessary and serve topped with a good amount of picked onion tomato salsa (in next recipe), if desired can also be served with avocado slices and extra lime slices.

NOTE
On the end ones the soup is cooked you can add shrimps if you like.





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