ENCEBOLLADO

ENCEBOLLADO

The delicious encebollado is an iconic dish of Ecuadorian gastronomy, especially in the coastal region of the country. This delicious and comforting fish broth stands out for its smoky flavor and its delicious combination of ingredients such as albacore, yuca and spices. In recipecomidaecuadorian we show you the step by step recipe for Ecuadorian onion. Prepare this delicious dish with onions, authentic from Guayaquil and full of flavor so you can enjoy it as if you were on the beaches of Ecuador.

ENCEBOLLADO

1 kg of cassava 2 cloves of garlic 2 large tomatoes 1 kg of albacore fish 3 teaspoons of Peruvian chili 3 sprigs of cilantro or coriander 2 tablespoons of ground food 1 pearl, purple or paiteña onion (however you know it)

Ingredients

1) In a large pot, boil the water with approximately enough water for 5 people. 2) Put the tomatoes cut into 4 parts, the garlic, the onion and the cilantro sprigs in the pot, let it cook for 5 minutes. 3) Peel and cook the cassava in another pot with salt. 4) Once the albacore has been washed, add it to the pot that has the ingredients and let it cook for 15 minutes. 5) Remove the fish, shred it into a container and let it cool. 6) Continue cooking the ingredients for 20 minutes. 7) Remove and strain all the ingredients into the blender and blend. 8) Put the blended mixture back into the pot and season to taste with salt, pepper and the Peruvian chili. 9) Once the cassava is ready, mash (crush) and put on a plate. 10) Serve on a single plate. Cassava, soup and shredded albacore.

Preparation: