Encebollado de Pescado (Tuna Fish Soup)
Serves: 8 people
This Ecuadorian fish soup is made with fresh tuna, and has a great Latin American flare. Still it is a fish dish so only one out seven Downings highly recommend this soup.
- 8 cups of water
- 2 lbs fresh tuna
- 1 lb fresh yucca
- 2 tbs sunflower oil
- 2 diced tomatoes
- ½ diced red onion
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 6 sprigs of cilantro
- 2 sliced limes
- 2 sliced avocados
- Pinch of salt
First. Heat the oil on medium heat and make a flavor base with diced onion, tomato, cumin, chili powder and salt. Cook until the onions are soft.
Then. Add water and cilantro sprigs and boil.
Then. Mix in the tuna and cook for 15 minutes.
Then. Separate the tuna and the broth. Set broth aside.
Then. Break the tuna into small pieces.
Then. Boil the tuna broth and mix in the yucca, cook for 35 minutes.
Then. Separate the yucca and the broth. Let cool then remove the yucca strings and cut the cooked yucca into small pieces.
Then. Mix the yucca chunks and tuna pieces into the broth.
Enjoy. Serve the warm soup with avocado and lime slices.
The Downing Family
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