Ecuadorian Encebollado tuna fish soup with pickled onions
Recipe for encebollado de pescado, a traditional Ecuadorian fish soup made with fresh tuna, yuca, tomato, onions, cilantro, cumin, hot pepper and topped with pickled onions.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.laylita.com.
Cooking tools:
- Stove
- Stockpot
- Skillet
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Colander
- Slotted spoon
- Tongs
- Wooden spoon
- Ladle
- Mixing bowl
- Serving bowl
- Fork
- Spoon
Ingredients
- 2 lbs fresh tuna (albacore or similar)
- 1 lb yuca or cassava (fresh or frozen)
- 2 tbs sunflower oil
- 2 tomatoes (diced)
- ½ red onion (diced)
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 8 cups of water
- 5 cilantro sprigs
- Salt to taste
- Curtido de cebolla y tomate or pickled red onion and tomato salsa
- Chifles or plantain chips
- Tostado corn nuts or popcorn
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