Encebollado De Pescado Fresh Tuna Soup with Pickled Onions
Dive into the bold and comforting flavors of Encebollado De Pescado, a traditional Ecuadorian fresh tuna soup with pickled onions that combines tender chunks of fresh tuna, hearty yucca, and a vibrant tomato-based broth. This wholesome dish is elevated with aromatic spices like cumin and achiote, while the yucca is mashed into the soup to achieve its signature velvety texture. The tangy, zesty punch of quick-pickled red onions, infused with lime juice and vinegar, adds an irresistible contrast to the rich, savory base. Perfect for savoring on a chilly evening, this delightful recipe is a must-try for lovers of Latin American cuisine. Serve it piping hot with crusty bread or plantain chips for an authentic and satisfying meal. Search no further for the ultimate Ecuadorian comfort food!
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Recipe Information
Ingredients
- 500 grams Fresh tuna
- 500 grams Yucca (cassava)
- 2 medium Red onion
- 3 medium Tomatoes
- 1 teaspoon Achiote powder (annatto)
- 1 teaspoon Cumin powder
- 3 cloves Garlic
- 2 tablespoons Fresh cilantro
- 4 tablespoons Lime juice
- 2 teaspoons Salt
- 2 tablespoons Vegetable oil
- 1.5 liters Water
- 3 tablespoons White vinegar
- 1 Chili or hot pepper (optional)
Instructions
Peel the yucca and cut it into large chunks. Remove the tough core from the center of each piece and set aside.
Wash the fresh tuna and cut it into medium-sized chunks. Pat dry and sprinkle a pinch of salt over the fish.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the achiote powder, cumin, and minced garlic. Sauté for 1-2 minutes until fragrant.
Blend the tomatoes into a smooth puree using a blender or food processor and add them to the pot. Cook the mixture for about 5 minutes, stirring frequently.
Pour 1.5 liters of water into the pot. Add the yucca pieces and bring to a boil. Reduce the heat, cover, and let it simmer for 20 minutes.
Add the tuna chunks to the pot and cook for an additional 10 minutes until the fish is tender and flaky.
While the soup cooks, prepare the pickled onions. Thinly slice the red onions and place them in a bowl. Add 3 tablespoons of white vinegar, 2 tablespoons of lime juice, a pinch of salt, and optional thinly sliced chili or hot pepper. Mix well and let sit at room temperature for at least 10 minutes.
Once the yucca is soft, remove half of it from the pot and mash it into a smooth puree. Return the mashed yucca to the pot to thicken the soup.
Taste and adjust the seasoning with more salt if needed. Sprinkle fresh chopped cilantro into the soup.
To serve, ladle the soup into bowls. Top each serving with a generous spoonful of pickled onions and an extra squeeze of lime juice. Serve hot with crusty bread or plantain chips on the side.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 5075 mg | 221% | |
| Total Carbohydrate | 249.3 g | 91% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 33.9 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 28.4 mcg | 142% | |
| Calcium | 386 mg | 30% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 5816 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
