Soups & creams
Ecuadorian encebollado
Coastal albacore soup with cassava, pickled onion and aroma of cilantro.
Gluten-free
Ingredients
- 500 g of albacore or fresh tuna
- 400 g of peeled cassava in pieces
- 2 red onions in slivers
- 3 tomatoes
- 2 cloves of garlic
- 1 teaspoon of cumin
- 1 teaspoon of annatto
- Juice of 3 lemons
- 1 bunch of cilantro
- 1 liter of water
- Oil, salt and pepper
- Chifles or popcorn to accompany
Step-by-step
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- Pickle one onion in slivers with lemon juice and salt; set aside.
- Chop the other onion, garlic and tomato 5 sec/speed 5.
- Saute with annatto and oil 7 min/120C/spoon speed.
- Add water, cumin, salt and the cassava and cook 25 min/100C/reverse/spoon speed.
- Add the fish in pieces and cook 8 min/100C/reverse/spoon speed until it flakes.
- Adjust the salt and add part of the chopped cilantro.
- Serve the soup hot with the pickled onion on top.
- Accompany with fresh cilantro, lemon juice and chifles on the side.
Tips
- The encebollado is traditionally served as a morning pick-me-up.
- The pickled onion provides the characteristic acidic touch.
- Serve the chifles on the side so they do not soften.
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