Encebollado Ecuadorian Fish Stew
- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 429
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 27 g
- Cholesterol
- 28 mg
- Sodium
- 1210 mg
- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 429
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 27 g
- Cholesterol
- 28 mg
- Sodium
- 1210 mg
Ingredients
Directions
- Add the fish broth, cilantro leaves and tender stems, parsley leaves, oil, cumin, tomatoes, garlic, celery, green bell pepper, red bell pepper, half of the red onion, 1 tablespoon salt and several grinds of black pepper to a large pot. Whisk the aji para seco with 2 cups water in a liquid measuring cup or medium bowl until fully combined, then pour it into the pot. Bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the vegetables are very tender and the broth is flavorful, about 15 minutes.
- Meanwhile, bring a separate pot of generously salted water to a boil. Add the yucca and cook until very tender, 10 to 15 minutes. Reserve some of the cooking water, then drain the yucca well and set aside.
- Once the vegetables in the broth are tender, add the tuna fillet to the pot. Gently poach until the tuna is just cooked through and opaque in the center, 5 to 6 minutes, depending on thickness.
- Using a slotted spoon, transfer the tuna to a bowl and let cool slightly. Once cool enough to handle, flake the tuna into roughly 1-inch pieces and set aside.
- Working in batches as needed, carefully transfer the broth and vegetables to a blender. Add 1/2 cup of the cooked yucca and blend on high until completely smooth. Return the soup to the pot and place over low heat. If the soup is thicker than desired, thin it with a little of the reserved yucca cooking water. The soup should be velvety and luscious.
- Stir the remaining cooked yucca into the soup. Squeeze in the juice of the halved limes and stir to combine. Taste and season with additional salt and black pepper as needed.
- Thinly slice the remaining red onion half.
- To serve, divide the flaked tuna among bowls. Top with some of the sliced red onion and chopped cilantro, then ladle the hot soup and yucca over the tuna. Finish with crushed plantain chips and serve with lime wedges and hot sauce, if desired.
Cook’s Note
Fresh albacore tuna is most used for this soup, but yellowfin tuna works well, too. Whichever variety you choose, look for very fresh, firm tuna with a clean smell and vibrant color, since its flavor really comes through in the finished dish. Aji para seco is a spice blend made with paprika and annatto (achiote) and is a quintessential seasoning in this soup, adding warm, earthy flavor and a rich reddish color. Look for it at Latin supermarkets or online. Yuca (cassava) has a tough, fibrous core running through the center that can remain stringy and unpleasant even after cooking. If you notice that your frozen yuca hasn’t been cored, slice each piece lengthwise and remove the firm, woody core before cooking for the most tender, even texture.
