Best Encebollado De Pescado Fresh Tuna Soup With Pickled Onions Recipes

{Encebollado de pescado} Ecuadorian tuna fish soup image

Provided by Layla Pujol

Time 1h30m

Number Of Ingredients 13

2 lbs fresh tuna (albacore or similar)
1 lb yuca or cassava (fresh or frozen)
2 tbs sunflower oil
2 tomatoes (diced)
½ red onion (diced)
1 teaspoon chili powder
2 teaspoons ground cumin
8 cups of water
5 cilantro sprigs
Salt to taste
Curtido de cebolla y tomate or pickled red onion and tomato salsa
Chifles or plantain chips
Tostado corn nuts or popcorn

Steps:

Heat the oil on medium heat to make a refrito with diced onion, tomato, cumin, chili powder and salt.
Add the water and cilantro springs, bring to a boil.
Add the tuna and cook for until the tuna is fully cooked, about 15 minutes.
Drain the tuna and keep the broth to cook the yuca.
Separate or break the tuna into small to medium size pieces.
Bring the tuna broth to a boil and add the yucas, cook until tender but firm, about 30-40 minutes for the frozen yuca.
Take the yuca from the broth, remove the strings and cut into bite size chunks.
Add the yuca chunks and tuna pieces to the broth, taste and add salt if needed.
Re-warm the soup if necessary and serve topped with a good amount of pickled onion and tomato salsa, if desired can also be served with chifles or plantain chips, tostado corn nuts, avocado slices and extra lime slices.

Fish and Yuca Stew with Pickled Onions image

Provided by Anastacia Marx de Salcedo

Yield Makes 4 (main course) servings

Number Of Ingredients 14

For yuca
1 1/2 lb fresh or frozen yuca (1 large), cut crosswise into 2-inch sections for pickled onions
1 medium red onion, halved lengthwise, then thinly sliced
1/4 cup fresh lime juice
1/2 teaspoon salt
For fish stew
3 cups water
1 lb tomatoes, coarsely chopped
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 1/2 teaspoons salt
2 lb skinless tuna, bluefish, or mackerel fillets, cut into 1-inch pieces
Accompaniment: lime wedges
Garnish: chopped fresh cilantro

Steps:

Cook yuca:
If using fresh yuca, remove peel and pink flesh using a vegetable peeler. Cover fresh or frozen yuca with salted cold water in a 3- to 4-quart saucepan. Bring to a boil, then simmer, covered, until yuca begins to split, 15 to 20 minutes. Transfer yuca with a slotted spoon to a cutting board, reserving water in pan. Cut into 1-inch wedges, pulling out and discarding tough core. Return yuca to cooking water and simmer, covered, until tender and completely translucent, 15 to 25 minutes more.
Make pickled onions while yuca cooks:
Cover onion with boiling-hot water in a heatproof bowl and let stand 15 minutes. Drain onion and return to bowl. Add lime juice and salt, tossing to coat, and let stand at least 5 minutes before serving.
Make fish stew while yuca finishes cooking:
Bring water, tomatoes, cilantro, cumin, and 3/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan. Reduce heat and simmer, covered, 5 minutes. Toss fish with remaining 3/4 teaspoon salt and stir into broth. Cook, uncovered, over moderate heat, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. 3Drain yuca and divide among 4 large soup bowls. Ladle fish stew over yuca and top with some of pickled onions.