Así se prepara el encebollado ecuatoriano como en la costa 🇪🇨 ¡Sabor 100 % original!

fresh fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based protein alternative, while canned tuna is more affordable.

yuca

🥗Healthier: cauliflower

💰Cheaper: potatoes

Cauliflower is lower in carbs, while potatoes are a more common and cheaper substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often less expensive.

avocado

💰Cheaper: mashed peas

Mashed peas can mimic the creaminess of avocado at a lower cost.

Cook 1 lb of albacore fish with 1 paiteña onion, 3 red tomatoes, 1/2 red bell pepper, and 1/2 green bell pepper in 2 L of water.

Season with 1 tsp of salt, 1/2 tsp of cumin, 1/2 tsp of pepper, 1/2 tsp of paprika, and add 1 flavor cube.

Mix everything well and let it cook.

In another pot, cook 1 kg of peeled and de-rooted yuca with water and salt.

Once the fish and vegetables are cooked, remove from heat to cool.

Separate the fish and place it on a plate to cool.

Remove the cooked vegetables and place them in a blender.

Add some yuca and the broth from cooking the fish to the blender for thickness.

Blend the mixture and strain it to remove any fish bones.

Once blended, strain it back into the pot with the broth.

Cut or shred the yuca into small pieces.

Remove bones and skin from the fish, breaking it into smaller pieces.

Chop a paiteña onion, rinse it, and soak it in salted water to soften.

Boil the broth for about 5 minutes until ready to serve.

Plate the necessary yuca, desired amount of broth, a good spoonful of fish, the onion, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level: