Soups & creams
Fish Encebollado
Emblematic albacore soup with cassava and pickled onion.
Gluten-free
Ingredients
- 600 g albacore or fresh tuna, in chunks
- 500 g cassava (yuca), peeled and cut into chunks
- 1 red onion, thinly sliced
- 2 ripe tomatoes
- 1 red bell pepper
- 1 teaspoon ground cumin
- 1 bunch cilantro
- Juice of 2 limes
- 1 liter water
- Salt and pepper to taste
- Sunflower oil
Step-by-step
Using a different robot? Switch it here:
- Put the sliced onion in a bowl with salt and the juice of 1 lime to pickle, and set aside.
- Put the tomato, bell pepper and cilantro in the mixing bowl and chop 5 sec/speed 5.
- Add a splash of oil and sauté 5 min/120°C/speed 1.
- Add the water, cumin, salt and pepper and set 10 min/100°C/speed 1.
- Add the cassava and cook 20 min/100°C/reverse/spoon speed.
- Add the fish and cook 8 min/90°C/reverse/spoon speed.
- Serve the soup with the cassava, topped with the pickled onion and the rest of the lime juice.
Tips
- Serve with green plantain chips and toasted corn.
- Don't let the fish fall apart — remove it from the heat as soon as it's cooked.
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