COPPER🇪🇨 Ecuador
Encebollado recipe
A hearty Ecuadorian fish stew with onions and spices.
Ingredients
- 500 g fresh tuna
- 2 red onion
- 2 tomatoes
- 1 cilantro
- 400 g yuca
- 2 limes
- 1 water
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
How to make Encebollado
- Peel and chop 400 g of yuca into chunks and set aside for boiling.
- In a pot, heat 30 ml of olive oil over medium heat for 2 minutes.
- Sauté 1 chopped red onion in the oil until it becomes translucent, about 5 minutes.
- Add 2 diced tomatoes, 1 teaspoon of salt, and 1 teaspoon of black pepper to the pot.
- Cook the mixture until the tomatoes soften, about 5 minutes more.
- Pour in 1 liter of water and bring the pot to a simmer, about 5 minutes.
- Gently add 400 g of fresh tuna and the boiled yuca to the simmering water.
- Cook the dish for about 15 minutes, gently stirring occasionally.
- Stir in 1/4 cup of chopped cilantro and the juice of 1 lime before serving.
- Serve hot, garnished with extra lime wedges on the side.
What is Encebollado?
Encebollado is a traditional dish from Ecuador, simmered in one pot, and takes about 60 minutes from start to finish. It is built around fresh tuna and yuca. The recipe below uses 10 ingredients and is written out step by step.
How long does Encebollado take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. Copper's atlas has 3 dishes built on fresh tuna. The method runs to 10 steps, the longest being 15 minutes.
Any tips for making Encebollado?
Use fresh tuna for the best flavor in this stew.
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