Encebollado de pescado
Encebollado is made with fresh tuna, yuca or cassava root, tomatoes, onions, cilantro, spices and is served with curtido or pickled onions and tomatoes on top or mixed in with the soup, the pickled onions are what give it the name “encebollado”, it is a typical soup from the coastal region in Ecuador.
Encebollado de pescado
2 lbs fresh tuna
1 lb yuca, 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
1. Heat the oil on medium heat to make a refrito with diced onion, tomato, cumin, chili powder and salt.
2. Add the water and cilantro springs, bring to a boil.
3. Add the tuna and cook for until the tuna is fully cooked, about 15 minutes.
4. Drain the tuna and keep the broth to cook the yuca.
5. Separate or break the tuna into small to medium size pieces.
6. Bring the tuna broth to a boil and add the yucas, cook until tender but firm, about 30-40 minutes for the frozen yuca.
7. Take the yuca from the broth, remove the strings and cut into bite size chunks.
8. Add the yuca chunks and tuna pieces to the broth, taste and add salt if needed.
9. 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.
Curtido de cebolla y tomate
2 small red onions
Juice of 3 limes
1 tablespoon oil (light olive oil or avocado oil)
1 tablespoon finely chopped cilantro
1 tablespoon salt + more to adjust taste
1. Cut the onion in half, slice very finely and place in a bowl
2. Sprinkle with 1 tablespoon salt and let rest for about 10 minutes
3. Cover the onions with lukewarm water and let rest for another 10 minutes
4. Rinse and drain the onions
5. Add the lime juice and a sprinkle of salt, let rest until the onions start to turn pinkish or until about 30 minutes before serving
6. Cut the tomatoes in half and slice very finely
7. Mix the onions with the sliced tomatoes, oil, and cilantro. Taste and add salt if necessary.
Pan de yuca
2 1/2 cups yuca starch (sometimes also called yuca flour) or tapioca starch
4 cups grated mozzarella cheese
1 tsp baking powder
Pinch of salt
1 stick of butter (4 oz or 113 grams), room temperature, cut into 8 pieces
2 large eggs
Optional: 2-4 tbs water (or milk), if the dough is very dry
1. Combine the yuca starch or flour, cheese, baking powder and salt in a food
processor, blend to mix well.
2. Add the butter and eggs
3. Mix until small dough balls begin to form, if it’s too dry add 1-2 tbs of water.
4. Remove the dough from the food processor and roll into a ball, you can make
the dough ahead and store in the refrigerator for up to a day.
5. To make the dough by hand, combine all the ingredients in large bowl, using
melted (cooled down) butter, and mix until you have a smooth dough. It’s
actually very easy to prepare by hand.
6. Pre-heat the oven to 500 F.
7. Make small round shaped breads with the dough and place on a cookie sheet
with parchment paper.
8. Bake immediately or store in the fridge until ready to bake. I find that they turn
out best if you do let them chill in the fridge for about 30 minutes before baking.
9. Once the oven reaches 500F, turn on broiler, place the breads on the middle
rack and bake until the breads are golden, about 5-7 minutes. Another option is
to pre-heat the oven to 400F and bake at 400F for about 5 minutes and then
turn on the broiler.