Encebollado is a delicious traditional Ecuadorian fish soup, full of fresh and aromatic flavors. Its base of onions and vegetables, combined with albacora (bigeye tuna) and yuca, creates a comforting dish rich in tradition. Perfect to enjoy on any occasion. Bon appétit.
Encebollado is a traditional Latin American dish that beautifully combines flavors and textures.
It features a thick, flavorful broth with pieces of fresh fish and a hint of lemon that makes it irresistible.
Additionally, its preparation is relatively simple, and the ingredients are easy to find at any local market.
A true delight to enjoy anytime.
Encebollado
Ingredients
1 kilogram of Albacora
1 Green bell pepper
½ cup of Celery
1 ½ kilogram of Yuca
½ teaspoon of Cumin
750 grams of Onion
1 Medium onion
2 Medium tomatoes
2 Cloves of garlic
2 tablespoons of Aji (hot pepper)
½ tablespoon of Cumin
Cilantro and parsley
Basil
Preparation
Step 1 : Place the yuca and salt in a pot with water and let it cook.
Step 2 : In a separate pot, combine the celery, tomatoes, medium onion, cilantro, parsley, crushed garlic, salt, and pepper to taste with 2 liters of water.
Step 3 : Add the albacora, cover the pot, and bring to a boil.
Step 4 : After 10 minutes, remove the albacora and continue cooking the rest covered for an additional 30 minutes.
Step 5 : Blend one cup of yuca with one cup of water from the pot where it was cooked and set aside.
Step 6 : Remove the vegetables and greens after cooking, and blend them with some of the broth in a blender.
Step 7 : Return this mixture to the pot with the blended yuca, mix well, and cook for another 5 minutes.
Step 8 : In another saucepan, place the washed and chopped onion, add cilantro, 3 tablespoons of oil, and the juice of 6 lemons, and mix well.
Step 9 : Serve the broth with the albacora and top with the encebollado salad.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
