Encebollado de pescado, or fresh tuna soup, is a traditional dish from Ecuador that is known for its flavorful broth, tender chunks of tuna, and the addition of pickled onions. This tangy and savory soup is a perfect way to warm up on a cold day and is often served with sides of rice, cancha (toasted corn), and avocado. The pickled onions, made from red or white onions marinated in vinegar and spices, add a unique layer of acidity and complexity to the soup. With its combination of fresh tuna, flavorful broth, and pickled onions, encebollado de pescado is a delicious and satisfying dish that captures the vibrant flavors of Ecuadorian cuisine.
Check out the recipes below so you can choose the best recipe for yourself!
{ENCEBOLLADO DE PESCADO} ECUADORIAN TUNA FISH SOUP
Encebollado de pescado is an Ecuadorian fish soup made with fresh tuna, yuca or cassava, tomato, onions, cilantro, cumin, hot pepper and topped with pickled red onions.
Provided by Layla Pujol
Categories Brunch Main Course Soup
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat the oil on medium heat to make a refrito with 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 minutes.
- Drain the tuna 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, cook until tender but firm, about 30-40 minutes for the frozen yuca.
- Take the yuca from the broth, remove the strings and cut into bite size chunks.
- Add the yuca chunks and 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 pickled onion and tomato salsa, if desired can also be served with chifles or plantain chips, tostado corn nuts, avocado slices and extra lime slices.
FISH AND YUCA STEW WITH PICKLED ONIONS
Steps:
- Cook yuca:
- If using fresh yuca, remove peel and pink flesh using a vegetable peeler. Cover fresh or frozen yuca with salted cold water in a 3- to 4-quart saucepan. Bring to a boil, then simmer, covered, until yuca begins to split, 15 to 20 minutes. Transfer yuca with a slotted spoon to a cutting board, reserving water in pan. Cut into 1-inch wedges, pulling out and discarding tough core. Return yuca to cooking water and simmer, covered, until tender and completely translucent, 15 to 25 minutes more.
- Make pickled onions while yuca cooks:
- Cover onion with boiling-hot water in a heatproof bowl and let stand 15 minutes. Drain onion and return to bowl. Add lime juice and salt, tossing to coat, and let stand at least 5 minutes before serving.
- Make fish stew while yuca finishes cooking:
- Bring water, tomatoes, cilantro, cumin, and 3/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan. Reduce heat and simmer, covered, 5 minutes. Toss fish with remaining 3/4 teaspoon salt and stir into broth. Cook, uncovered, over moderate heat, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. 3Drain yuca and divide among 4 large soup bowls. Ladle fish stew over yuca and top with some of pickled onions.
TUNA SOUP
I got this recipe from another site and made it the same day for lunch! It is so easy and very tasty! Try it! I think you will like it!!
Provided by b4uc1or2
Categories Tuna
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Dump all ingredients into a saucepan and heat thoroughly. Do not boil!
ENCEBOLLADO DE PESCADO (FRESH TUNA SOUP WITH PICKLED ONIONS)
Entered for safe-keeping for ZWT. An Ecuadorean recipe from www.laylita.com, sometimes used as a hangover cure. Yuca or cassava or cassaba should be available at latin supermarkets. The Pickled Red Onion and Tomato Salsa is essential to make this an "Encebollado".
Provided by KateL
Categories Clear Soup
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- PICKLED RED ONION AND TOMATO SALSA:.
- Cut each onion in half, slice very finely and place in a bowl. Sprinkle with 1 tablespoon salt and let rest for about 10 minutes.
- Cover the onions with lukewarm water and let rest for another 10 minutes.
- Rinse and drain the onions.
- Add the lime juice and the oil, place in the fridge until about 30 minutes before serving.
- Cut the tomatoes in half and slice very finely.
- Mix the onions, sliced tomatoes and cilantro, taste and add salt if necessary.
- FISH SOUP:.
- Heat the oil on medium heat to make a refrito (fried preparation to add to recipe) with 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 minutes.
- Drain the tuna 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, cook until tender but firm, about 30-40 minutes for the frozen yuca.
- Take the yuca from the broth, remove the strings and cut into bite size chunks.
- Add the yuca chunks and 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 pickled onion and tomato salsa. If desired, can also serve with avocado slices and extra lime slices.
Tips:
- For the freshest flavor, use the best quality tuna you can find. Look for tuna that is firm to the touch and has a vibrant red color.
- Be sure to marinate the tuna in the lime juice and spices for at least 30 minutes before cooking. This will help to tenderize the fish and infuse it with flavor.
- When cooking the tuna, be careful not to overcook it. Tuna is best when it is cooked to medium-rare or medium. Overcooked tuna will be dry and tough.
- The pickled onions add a nice tangy flavor to the soup. To make them, simply slice a red onion thinly and soak it in a mixture of vinegar, sugar, and water for at least 30 minutes.
- Serve the soup with a side of rice or bread to soak up all the delicious broth.
Conclusion:
Encebollado de pescado is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. The combination of fresh tuna, tangy pickled onions, and flavorful broth is sure to please everyone at the table. So next time you're looking for a new and exciting soup recipe, give encebollado de pescado a try.
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