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.
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Hojrot Pk
[email protected]This was a great recipe! The broth was flavorful and the fish was cooked perfectly. I used a combination of shrimp and tilapia fillets, and they both turned out great. I also added a few chopped green onions to the broth, which gave it a nice extra f
Buufa Hasan
[email protected]This was a delicious and easy-to-make dish. I used salmon fillets, and they cooked in the broth in just a few minutes. The pickled onions added a nice tangy flavor to the dish. I will definitely be making this again.
Md Rifat islam Sumon
[email protected]This was a great recipe! The broth was flavorful and the fish was cooked perfectly. I used a combination of shrimp and tilapia fillets, and they both turned out great. I also added a few chopped green onions to the broth, which gave it a nice extra f
rainbow man
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The broth was flavorful and the fish was cooked perfectly. I served it with rice and a side salad, and it was a delicious meal.
Jaman Thapa
[email protected]This was a delicious and easy-to-make dish. I used cod fillets, and they cooked in the broth in just a few minutes. The pickled onions added a nice tangy flavor to the dish. I will definitely be making this again.
Ashely morris
[email protected]This was a great recipe! The broth was flavorful and the fish was cooked perfectly. I used a combination of shrimp and tilapia fillets, and they both turned out great. I also added a few chopped green onions to the broth, which gave it a nice extra f
Max Williams
[email protected]This was a delicious and easy-to-make dish. I used salmon fillets, and they cooked in the broth in just a few minutes. The pickled onions added a nice tangy flavor to the dish. I will definitely be making this again.
Yasmin Say
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The broth was flavorful and the fish was cooked perfectly. I served it with rice and a side salad, and it was a delicious meal.
Musbahu Hamisu
[email protected]This was a great recipe! The broth was flavorful and the fish was cooked perfectly. I used a combination of shrimp and tilapia fillets, and they both turned out great. I also added a few chopped green onions to the broth, which gave it a nice extra f
Shahrul Islam
[email protected]I love encebollado de pescado, and this recipe did not disappoint. The broth was flavorful and the fish was cooked perfectly. I served it with rice and avocado, and it was a delicious meal.
md kibrya
[email protected]This was a delicious and easy-to-make dish. I used cod fillets, and they cooked in the broth in just a few minutes. The pickled onions added a nice tangy flavor to the dish. I will definitely be making this again.
Sreotortio
[email protected]I'm from Ecuador and I grew up eating encebollado de pescado. This recipe is very authentic and it brought back so many memories. The broth was perfect and the fish was cooked to perfection. I would definitely recommend this recipe to anyone who love
Michelle Moses
[email protected]This was my first time making encebollado de pescado, and it turned out great! The broth was flavorful and the fish was cooked perfectly. I used tilapia fillets, and they were very tender and flaky. I also added a few chopped tomatoes to the broth, w
Dd
[email protected]I've made encebollado de pescado a few times now, and it's always a winner. The recipe is easy to follow and the results are always delicious. I love the combination of the tangy broth, the tender fish, and the pickled onions. It's a great dish for a
Mwesigye Laurian
[email protected]This encebollado de pescado was a hit with my family! The broth was flavorful and tangy, and the fish was cooked perfectly. I especially loved the pickled onions, which added a nice crunch and brightness to the dish. I will definitely be making this