COPPER🇪🇨 Ecuador
Encebollado recipe
A hearty Ecuadorian fish stew with onions and spices.
Ingredients
- 500 g fresh tuna
- 2 unit red onion
- 2 unit tomato
- 1 unit cilantro
- 400 g yuca
- 2 unit lime
- 1 unit water
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
How to make Encebollado
- Peel and chop 500 g of yuca into chunks and set aside for boiling.
- In a pot, heat 30 ml of olive oil over medium heat for 2 minutes.
- Sauté 1 chopped red onion in the oil until it becomes translucent, about 5 minutes.
- Add 2 diced tomatoes, 1 teaspoon of salt, and 1 teaspoon of black pepper to the pot.
- Cook the mixture until the tomatoes soften, about 5 minutes more.
- Pour in 1 liter of water and bring the pot to a simmer, about 5 minutes.
- Gently add 400 g of fresh tuna and the boiled yuca to the simmering water.
- Cook the dish for about 15 minutes, gently stirring occasionally.
- Stir in 1/4 cup of chopped cilantro and the juice of 1 lime before serving.
- Serve hot, garnished with extra lime wedges on the side.
What is Encebollado?
Encebollado is a traditional dish from Ecuador. It takes about 60 minutes to prepare, is considered medium to make at home, and uses 10 ingredients.
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