Ecuador is famous for their soups and stews. This particular Ecuador fish soup is one served with a pickled onion and tomato salsa is exceptionally good. It can be made with tuna or any fish that you like. I made mine with mahi mahi and it turned out great. It is also served with fried green bananas and or toasted corn nuts. You should be able to find the large corn kernels called choclo a giant Cusco at your local Latin market and follow the package directions to toast them, or you can pick some up here. This soup is also traditionally served with avocado and lime. This would make a wonder meal by itself, I served it as part of our Ecuadorian meal. Enjoy!
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Ecuador Encebollado de Pescado (Fish Soup)
- For soup:
- 2 lbs. fresh tuna or any other fish you like
- 1 lb. yuca (cassava) can be fresh or frozen
- 2 tablespoons sunflower oil
- 2 to matoes diced
- 1/2 red onion diced
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 8 cups water
- 5 cilantro sprigs
- salt to taste.
- Avocado and lime wedges for serving
- For the Pickled onion and tomato salsa
- 2 small red onions sliced very thin
- Juice of 3 limes
- 1 tablespoon olive or avocado oil
- 3 to matoes sliced very thin
- 1 tablespoon fresh cilantro finely chopped
- 1 tablespoon salt plus more to taste
For the pickled onion and tomato salsa
Place the thinly sliced onion in a bowl and sprinkle with 1 tablespoon of salt.
Let rest for about 10 minutes.
Cover the onions with warm water and let rest another 10 minutes
Rinse and drain the onions
Add the lime juice and a sprinkle of salt, let rest until the onions turn pinkish about 30 minutes.
Mix together the sliced tomatoes and onions, oil and cilantro, add salt to taste.
In a pot, heat the oil on medium heat, add in teh diced onions tomato, cumin, chili powder and salt
Add the water and cilantro sprigs, bring to boil
Add the tuna or whatever fish you are using until fully cooked about 10 minutes.
Drain the tuna reserving the broth to cook the yuca.
Break up the fish into bite sized pieces
Bring the broth to boil and add in the yuca and cook until tender about 30-40 minutes
Remove the yuca from the broth and cut into bite sized pieces.
Add everything back into the pot and re-warm if necessary.
Serve with the pickled onion and tomato salsa, and toasted corn nuts, plus some avocado and lime wedges. Enjoy!