Encebollado
Is a typical Ecuadorian soup, from the coastal region.
Ingredients
✅ fresh albacore or tuna
✅ tomato.
✅ cilantro
The preparation is very simple and easy. The encebollado can be eaten for breakfast, lunch or dinner. Like some other typical Ecuadorian dishes it is perfect for hangovers.
✅ onion
✅ seasonings.
Recipe
1
Chop the tomatoes and onion. Cook a sofrito with these 2 ingredients and add the cumin, chili and salt.
2
Add the water and the cilantro sprigs in the same pot where you made the refrito to start your fish stock.
3
When the water starts to boil, add the tuna. Cook over medium heat for about 15 minutes. Remove the fish from the broth and set aside.
4
Peel the yucca and cut it into medium-sized sticks. In a pan cook the yucca with salt. When it is tender when pierced with a knife, turn off the heat.
5
Strain the broth where the fish was cooked. Add the mashed yucca and the tuna cut in slices.
Normally in the highlands they add canguil, and on the coast they add chifles, although it is delicious either way.
