Ecuadorian Encebollado

SpiceBreeze

Encebollado is a soup topped with thin onion slices pickled in lemon juice. It's claimed that the soup cures a hangover. The fish version is very popular in the coastal region of Ecuador. Don't worry about the little heat in the soup. It finds a perfect balance with the other ingredients once you stuck up your plate. If you are lucky to find cassava aka yuca roots in your grocery store, we recommend to give it a try. Cut off the firm skin. Then cook it the same way as potatoes.

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Cuisine Ecuadorian

Servings

Ingredients

Shopping List

1 lb tuna steak or fillet or chicken breast or thighs
1 lb potatoes quartered
2 medium tomato/es quartered
2 medium tomato/es thinly sliced
2 medium onions quartered
2 medium red onions thinly sliced
3-6 cloves garlic
3-6 limes or lemons for juice
1 bunch cilantro chopped
olive oil
salt & pepper

Optional Sides

plantain chips, tortilla chips, bread, and/or rice
avocado slices as a topping

Culinary Spice Kit

Aji panca, cumin, cilantro

Instructions

Salad

In a BOWL, mix red onions, sliced tomatoes, half of the cilantro, and 1 tbsp oil.
Season to taste with lemon juice and salt & pepper.
Let it marinate for 1 hour.

Soup

In POT #1, bring 2 quarts of water to a boil.
Add quartered tomatoes and onions, half of the cilantro, garlic, the fish, Encebollado spices, and salt & pepper to taste.
Cook over medium heat for 20 minutes.
Scoop vegetables out and blend them in a FOOD PROCESSOR with 1 cup of the soup.
Strain the liquid and add it to the POT.