Encebollado de Pescado (Ecuadorian Fish Soup)

Ingredients

• 500g (1.1 lb) fresh tuna or albacore fish, cut into chunks 500g (1.1 lb) fresh tuna or albacore fish, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 aji peppers, seeded and finely chopped 2 aji peppers, seeded and finely chopped
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 1 large yuca (cassava), peeled and cut into chunks 1 large yuca (cassava), peeled and cut into chunks
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Avocado, sliced (for garnish) Avocado, sliced (for garnish)
• Pickled red onions (for garnish) Pickled red onions (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and minced garlic, and sauté until the onions are translucent.
2. 2.
   Add the diced tomatoes, tomato paste, and aji peppers to the pot. Cook for a few minutes until the tomatoes start to soften.
3. 3.
   Add the fish or vegetable broth, water, ground cumin, dried oregano, and bay leaf to the pot. Stir well to combine all the ingredients.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes to allow the flavors to meld together.
5. 5.
   While the soup is simmering, prepare the yuca. Peel the yuca and cut it into chunks.
6. 6.
   Add the yuca to the pot and continue simmering for an additional 15-20 minutes, or until the yuca is tender.
7. 7.
   Season the soup with salt and pepper to taste.
8. 8.
   Remove the bay leaf from the pot.
9. 9.
   Ladle the soup into bowls and garnish with fresh cilantro, sliced avocado, and pickled red onions.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Yuca (cassava) — Make sure to peel the yuca thoroughly, as the outer skin can be tough. Cut the yuca into evenly sized chunks to ensure even cooking.

Tips & Tricks

• If you prefer a spicier soup, you can add more aji peppers or include some crushed red pepper flakes.
• For a heartier version, you can add additional seafood such as shrimp or squid to the soup.
• If you can't find fresh tuna or albacore, you can use canned tuna as a substitute.
• To save time, you can use pre-made pickled red onions or quick-pickle your own by soaking thinly sliced red onions in vinegar for 15-20 minutes.

Serving advice

Serve the Encebollado de Pescado hot in individual bowls. Accompany it with a side of rice or crusty bread to soak up the flavorful broth.

Presentation advice

When serving, make sure to garnish the soup with a generous amount of fresh cilantro, sliced avocado, and pickled red onions. The vibrant colors of the garnishes will enhance the visual appeal of the dish.