Encebollado Ecuatoriano | Receta Fácil y Rápida de Sopa de Pescado

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.

Begin by introducing the dish, encebollado ecuatoriano, and the intention to make a simple version of it.

Mention that the quantities depend on the number of servings needed, and for this video, use 1.5 lb of albacora.

Prepare the broth by adding the albacora and vegetables: long white onion, tomato, green bell pepper, red onion, garlic, and optional oregano.

Season the broth with cumin, abundant salt, and black pepper. Substitute the traditional ají seco with turmeric due to unavailability.

Cook the albacora with the vegetables for 30 to 45 minutes, monitoring the cooking time to avoid the fish falling apart.

Simultaneously, cook the yuca, checking for tenderness after about 15 minutes, as different yuca can vary in cooking time.

Once the albacora is cooked, remove it and let it rest, while also taking out the vegetables used for flavoring the broth, except for the oregano.

Blend the cooked vegetables with half a cup to a cup of the cooking broth, then strain this mixture back into the pot to remove solid bits.

Optionally, some may wish to blend a portion of cooked yuca to thicken the broth, depending on personal preference for consistency.

Shred the albacora carefully, ensuring to remove any visible bones to avoid unpleasant surprises in the dish.

Cut the cooled yuca into small cubes for serving, avoiding cutting while hot to prevent it from becoming mushy.

Serve by layering the cubed yuca, topped with shredded albacora, and add abundant onion and cilantro to taste, finishing with a squeeze of lemon.

Cooking Techniques

Equipment Needed

Spice Level: