{Encebollado de pescado} Ecuadorian tuna fish soup - Print

Encebollado de pescado is an Ecuadorian fish soup made with fresh tuna, yuca or cassava, tomato, onions, cilantro, cumin, hot pepper and topped with pickled red onions

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Step 1

Heat the oil on medium heat to make a refrito with diced onion, tomato, cumin, chili powder and salt.

Step 2

Add the water and cilantro springs, bring to a boil.

Step 3

Add the tuna and cook for until the tuna is fully cooked, about 15 minutes.

Step 4

Drain the tuna and keep the broth to cook the yuca.

Step 5

Separate or break the tuna into small to medium size pieces.

Step 6

Bring the tuna broth to a boil and add the yucas, cook until tender but firm, about 30-40 minutes for the frozen yuca.

Step 7

Take the yuca from the broth, remove the strings and cut into bite size chunks.

Step 8

Add the yuca chunks and tuna pieces to the broth, taste and add salt if needed.

Step 9

Re-warm the soup if necessary and serve topped with a good amount of pickled onion and tomato salsa, if desired can also be served with chifles or plantain chips, tostado corn nuts, avocado slices and extra lime slices.

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