HOW TO MAKE Onion fish Soup, Ecuador (Encebollado) FULL “RECIPE”.🐟🐟🐟

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

yuca

🥗Healthier: sweet potatoes

💰Cheaper: potatoes

Sweet potatoes offer similar texture with added nutrients, while potatoes are often more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has similar health benefits, while vegetable oil is typically less expensive.

hot sauce

🥗Healthier: salsa verde

💰Cheaper: chili flakes

Salsa verde adds flavor without extra calories, while chili flakes are a cost-effective spice.

Prepare the broth by placing the tuna and chopped vegetables in a deep pot.

Let it cook until the tuna is completely cooked.

In another pot, cook the frozen yuca until it's soft.

Cut the red onion into very fine julienne strips and chop the cilantro, mixing them together and setting aside for serving.

Check the fish regularly and remove it from the pot when done.

Do the same with the yuca and add the water where the yuca was cooked to the soup.

Add ginger, all the herbs and spices, and cook over medium heat to integrate and concentrate the flavors.

Clean the tuna and separate its meat into thin slices, ensuring to remove all bones.

Once the yuca is cool, cut it into small squares, removing the vein from the yuca.

When the soup is ready, remove the herbs and put all the vegetables in a blender.

Sift the broth and blend all the vegetables well, then add them back to the pot through a strainer to avoid clumps.

Taste the broth and correct the flavor by adding salt and pepper to taste.

Cook for 5 more minutes or until it starts to boil.

To serve, place some pieces of yuca, a good handful of tuna, onion, and cilantro in a deep plate, then pour the hot broth over it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens