Encebollado is a popular dish from Ecuador. While it originates from the coast, it is popular around the whole country due to restaurants featuring the region's cuisine. It is a type of soup made of albacora (a type of tuna), yuca, tomatoes and onions and generally sprinkled with lemon juice. In the coast, it can be found in restaurants called Picanterias.
According to Rodolfo Perez Pimentel, natives in America prepared a dish made with boiled or roasted fish with salt. The origins of the encebollado began on the 18th century. Seamen Jorge Juan y Antonio de Ulloa attended a meal hosted by a government official, where a version of encebollado was served. The men then started to spread this dish. The rest of the ingredients were added later on.
A lot of people eat Encebollado to resist a hangover. Its great for those nights when you've gotten drunk and dont want to deal with it the following day.
1 lb yuca
3 tb olive oil
1 white onion; diced
4 plum tomatoes; diced
6 cloves garlic; finely
1 ga fish stock
1 1/2 lb tuna; cut in 2" pieces
5 sprigs parsley; coarsely
1 bn cilantro
1 red onion; thinly sliced
How to cook
1. yuca in a large stockpot and add water to cover.
2.put in a boil a simmer for 30 min.
3.in a separate boil with oil.
4.add the onion and the tomatoes and cook for 10min.
5 Decrease the heat to low and simmer for 20 minutes.
6.Add the tuna and yuca and cook for 5 minutes.
7.Stir in the parsley and cilantro and season to taste with salt and pepper.
8. Float some of the red onion slices on the surface of each soup.
9. Squeeze lime juice over the onions and sprinkle the corn nuts over the
onions and tomatoes. Serve with the remaining lime wedges on the side.
El encebollado, un plato que evoluciono con los marineros espanoles de antano
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Encebollado