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Another interesting fish soup I am eager to try . . .

Encebollado de Pescado

(Ecuadorian Fish Soup with Pickled Onions)

2 T vegetable oil
2 tomatoes, diced
1 red onion, diced
2 t ground cumin
1 t chile powder*
Salt to taste
8 C water
6 cilantro (coriander) sprigs
2 lbs fresh tuna steak
1 lb fresh or frozen yuca (manioc)**

1 recipe curtido de cebolla y tomate (see below) for garnish
Toasted corn nuts for garnish

* The terms “chili” and “chile” are often used interchangeably across North America, but they don’t always mean the same thing. Chili powder is usually a blend of ground chile pods and other spices like cumin, peppercorn, and salt. Chile powder most often refers to pure ground chile pods with few or no additives; the only way to tell is to read the ingredient label.

**Available in many supermarkets and Hispanic specialty shops. See also: http://latinfood.about.com/od/glossarypronunciation/g/yuccadef.htm


Heat the oil in a large pot over moderate heat and sauté the tomatoes, onion, cumin, chile powder, and salt until the onions are tender, about 5 minutes.

Add the water and cilantro sprigs and bring to a boil.

Add the tuna and simmer until cooked through, about 15 minutes.

Remove the tuna with a slotted spoon and break into bite-size pieces.

Add the yuca to the broth and boil until tender but firm, 30 to 40 minutes.

Remove the yuca with a slotted spoon, remove any strings, and cut the yuca into bite-size pieces. Return the tuna and the yucca to the pot and add more salt if needed.

Serve garnished with curtido de cebolla y tomate and corn nuts.

Serves 6 to 8.


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Curtido de Cebolla y Tomate

(Pickled Onion and Tomato Salsa)

1 large red onion, halved and thinly sliced
1 T salt plus additional to taste
3 tomatoes, chopped
3 T lime or lemon juice
1 T olive oil
2 T finely chopped cilantro (coriander leaves)

Sprinkle the sliced onion with the salt and let rest for 10 minutes.
Cover the onions with warm water and let rest another 10 minutes.
Rinse and drain the onions and toss with the lime juice.
Let rest in the refrigerator for 30 minutes before adding the remaining ingredients.
Toss to combine and adjust the seasoning with salt.

Serve at room temperature.

Makes about 2 cups.

A southeast Florida laid back beach bum and volunteer bikini assessor who lives on island time. 
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