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Encebollado
Created by: Howcan Team
Ingredients
- 2 lbs of fresh tuna, cut into chunks
- 2 large red onions, thinly sliced
- 4 cloves of garlic, minced
- 2 tomatoes, diced
- 1 bunch of cilantro, chopped
- 2 tbsp of achiote paste
- 4 cups of fish or vegetable broth
- 2 cups of water
- 2 cups of yuca, peeled and cut into chunks
- 2 tbsp of cumin
- 2 tbsp of oregano
- Salt and pepper to taste
- 2 tbsp of vegetable oil
- 2 limes, cut into wedges
- 4 cups of cooked white rice
Instructions
- In a large pot, heat 2 tbsp of vegetable oil over medium heat.
- Add the sliced onions and cook until they are soft and translucent, about 5 minutes.
- Stir in the minced garlic, diced tomatoes, and achiote paste. Cook for another 5 minutes, stirring occasionally.
- Add the fish or vegetable broth, water, yuca, cumin, oregano, and half of the chopped cilantro to the pot. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the yuca is tender.
- While the stew is simmering, season the tuna chunks with salt and pepper.
- In a separate pan, heat a little oil over medium-high heat and sear the tuna chunks for 1-2 minutes on each side, until they are golden brown but still rare in the middle.
- Once the yuca is tender, gently stir in the seared tuna and let it simmer for another 5 minutes to finish cooking the fish.
- Taste the stew and adjust the seasoning with salt and pepper if needed.
- To serve, ladle the encebollado into bowls over a scoop of cooked white rice. Garnish with the remaining chopped cilantro and a wedge of lime. Enjoy!
Encebollado is a traditional Ecuadorian fish stew that has been enjoyed for generations. This hearty and flavorful dish is known for its rich broth, tender pieces of fish, and the distinct flavor of onions. The dish is believed to have originated in the coastal regions of Ecuador, where fresh seafood is abundant. It is often enjoyed as a hearty breakfast or a satisfying lunch, especially after a long night out. The key to a delicious encebollado lies in the quality of the fish and the careful balance of flavors in the broth. Some renowned chefs and restaurants in Ecuador are celebrated for their exceptional encebollado, such as the coastal eateries in Manta and Guayaquil. The best version of this dish can be found in these regions, where the freshest catch of the day is used to create a truly authentic and unforgettable encebollado experience. The most important elements of the recipe are the use of fresh fish, a flavorful fish broth, and a generous amount of onions
90 min
6
350 calories
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