Encebollado
Encebollado translates to ‘cooked with onions’ and is a fish stew from Ecuador. The name stems from the red onions that are the main ingredient in this filling stew.
This stew is a little bit spicy and packed with a lot of flavour - to the extent that there are claims that this soup is the go-to hangover cure!
What you'll need
| Ingredients | Quantity |
|---|---|
| Albacore Tuna | 2lbs |
| Yuca or Cassava | 1lb |
| Large tomatos | 2 |
| Red Onion | 1/2 |
| Chilli powder | tsp |
| Cumin | tsp |
| Salt and pepper | to taste |
| Coriander | for garnish |
| Oil | for frying |
Instructions
You will need 2 lbs of tuna albacore to create a flaky fishy taste to take you through the day. For the carbohydrates, it is traditional to use a 1 lb or yuca or cassava (fresh, or frozen), however these can be swapped for new potatoes that are boiled up in the same way. From there, dice up two large tomatoes and half a red onion, and have oil, chili powder, cumin, salt and coriander (cilantro) for garnishing.
Fry your spices, tomatoes, and onion until they begin to brown. Add 8 cups of water and the coriander and bring to the boil, before adding the tuna and cooking through for fifteen minutes.
Drain the tuna and set aside, keeping the broth to boil up the yuca until soft. After 30 minutes, add in the tuna and make sure all the ingredients are broken up into bite sized chunks. Bring to the boil and simmer for another few minutes, adding salt and pepper to taste.
Serve with tomato salsa and thinly sliced onion as a garnish
Albacore Tuna
