Barbadian-Style Encebollado

Ingredients

In this Barbadian adaptation of Encebollado, we incorporate the vibrant flavors of Barbadian cuisine by using Caribbean spices such as thyme, allspice, and Scotch bonnet peppers. Additionally, we add yams and plantains to enhance the sweetness and heartiness of the soup, giving it a distinct Barbadian twist. We alse have the original recipe for Encebollado, so you can check it out.

• 500g (1.1 lb) fresh fish fillets, such as mahi-mahi or snapper 500g (1.1 lb) fresh fish fillets, such as mahi-mahi or snapper
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 250g (8.8 oz) squid, cleaned and sliced into rings 250g (8.8 oz) squid, cleaned and sliced into rings
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 bay leaves 2 bay leaves
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 yams, peeled and diced 2 yams, peeled and diced
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 12g
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, red bell pepper, and Scotch bonnet pepper. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomatoes, tomato paste, allspice, thyme, and bay leaves to the pot. Stir well to combine.
3. 3.
   Pour in the fish or vegetable broth and water. Bring the mixture to a boil.
4. 4.
   Reduce the heat to low and add the fish fillets, shrimp, squid, and diced yams to the pot. Simmer for about 15-20 minutes, or until the seafood is cooked through and the yams are tender.
5. 5.
   While the soup is simmering, heat some vegetable oil in a separate pan over medium heat. Fry the plantain slices until golden brown and crispy. Remove from the pan and drain on paper towels.
6. 6.
   Season the soup with salt and pepper to taste.
7. 7.
   Serve the Barbadian-Style Encebollado hot, garnished with fresh cilantro and accompanied by the crispy fried plantains.

Treat your ingredients with care...

• Fish fillets — Choose firm and fresh fish fillets, such as mahi-mahi or snapper, for the best flavor and texture.
• Shrimp — Opt for peeled and deveined shrimp to save time during preparation.
• Squid — Ensure the squid is cleaned and sliced into rings before adding it to the soup.
• Scotch bonnet pepper — Handle with caution and use gloves when mincing the Scotch bonnet pepper, as it is very spicy. Adjust the amount according to your desired level of heat.
• Plantains — Use ripe plantains for a slightly sweet flavor. They should be firm but not overly ripe.

Tips & Tricks

• For a richer flavor, you can add a splash of coconut milk to the soup.
• Adjust the spiciness by adding more or less Scotch bonnet pepper.
• Serve the soup with a side of fresh lime wedges for a tangy twist.
• If you prefer a thicker soup, you can mash some of the cooked yams to thicken the broth.
• Experiment with different types of seafood, such as lobster or crab, to personalize the dish.

Serving advice

Serve the Barbadian-Style Encebollado hot in individual bowls. Garnish each bowl with fresh cilantro and accompany it with crispy fried plantains for a delightful contrast of textures.

Presentation advice

Present the Barbadian-Style Encebollado in a vibrant and colorful manner. Use colorful bowls or plates to showcase the rich hues of the soup. Garnish with a sprig of fresh cilantro and place a few slices of crispy fried plantains on top for an appealing presentation.