World Flavors Cookbook

Encebollado de Pescado

Name: Encebollado de Pescado
Cook time: 60 min
Cuisine: Ecuador
Ingredients: 1kg albacore or tuna 1kg yuca (cassava), peeled and cut into chunks 1 large red onion, thinly sliced 1 tbsp achiote powder 1 tbsp cumin Salt, cilantro, and lime juice Chifles and popcorn for garnish

A hearty tuna and cassava soup topped with plenty of pickled onions, often considered the national dish.

Cuisine: Ecuador

Ingredients

1kg albacore or tuna 1kg yuca (cassava), peeled and cut into chunks 1 large red onion, thinly sliced 1 tbsp achiote powder 1 tbsp cumin Salt, cilantro, and lime juice Chifles and popcorn for garnish

Instructions

Boil the yuca in salted water until tender. In another pot, cook the fish in water with onions, achiote, and cumin. Once the fish is cooked, remove and flake into large pieces. Strain the fish broth and combine with the cooked yuca and fish. Serve hot in bowls, topped with a generous amount of lime-cured red onions and cilantro. Accompany with chifles.