Step 1
Place the water in a pot to boil, add 2 tomatoes and half a paiteña chopped onion, add the celery, the pepper pieces, 2 tablespoons of coriander, garlic, cumin, salt, pepper and chili for dry. :
Step 2
In another separate pot, cook the previously chopped yucca with enough water until it is soft.
Step 3
Separately, make the onion pickle with the rest of the paiteña onion finely chopped, washed, drained and seasoned with salt, lemon and the remaining chopped cilantro. Let stand until curdled
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step 5
After reserving the cooked albacore, remove the vegetables from the broth and place them in a blender, add a little cooked cassava and a little cassava cooking liquid. Sift the processed liquid over the broth and add the cooking water from the yucas. Dissolve the envelope of MAGGI® De La Huerta Vegetable Soup Base. Bring to a boil for 5 minutes over medium heat. We return the albacore to the preparation.
Step 6
Adjust the flavors with salt and pepper. Place a little soup with pieces of yucca and albacore on the plate and serve accompanied by a little of the onion tanning that you prepared earlier.
Step 4
Add the albacore fillets to the broth from step 1, cook completely and remove from the pot
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