Have you ever thought that it would be incredible if there was a cure for hangovers? Well, let me tell you that this recipe is very close to being it and in Ecuador we get rid of the chuchaqui with Encebollado!
Hello everyone, today we will prepare the best come back from the dead soup in Ecuador, Encebollado! and it will be ready in about 1 hour.
Note: The fish used in Ecuador for this recipe is Albacore, but in my city I could only find fresh yellowfin tuna. If it is difficult to find fresh fish in your city, you can also use frozen tuna steak.
1 kilo of Tuna (Albacore, Yellowfin Tuna or Frozen Tuna steaks)
2 green peppers
4 sticks of celery
1 kilo frozen yucca, cassava or tapioca1 bunch of coriander
2 (for the broth)
2 red onions (to serve)
1 bunch of coriander
1 bunch of celery leaves
1 bunch of parsley tie them all for the soup
2 tbsp cumin
2 tbsp of Peruvian Aji
2 tablespoons garlic powder
1 small piece of Ginger
This recipe is intended for 4 people. So if you want to make more or less quantity, multiply or divide the ingredients and everything will be fine!
The first step is to prepare the broth, place the tuna and the chopped vegetables in a deep pot. Let it cook until the tuna is completely cooked.
Meanwhile, in another pot cook the cassava until it is soft, we only found freeze yucca so we save the step of washing it, peeling it and cutting it.
Now cut the red onion into very fine julienne strips and chop the cilantro, mix them and save them for the moment to serve.
Check the fish constantly and when it's done, remove it from the pot. Do the same with the yuca and add the water where the yuca was cooked to the soup. Now add the ginger, all the herbs and spices, and cook and reduce over medium heat so that all the flavors are integrated and the flavor is concentrated.
meanwhile, clean the tuna and separate its meat into thin slices. If you are using fresh tuna, be very careful to remove all the bones. Trust me, you don't want to find yourself with a fish bone stuck in your throat when eating this delicious soup.
Afterwards and when the yuca is cold, cut it into small squares, about 1cm on each side. Do not forget to remove the vein from the yucca, this part is very hard and not very pleasant to chew.
When the soup is ready, remove the herbs, and put all the vegetables in a blender, sift the broth and blend all the vegetables very well. Add them back to the pot by first passing them through a strainer. This will add all the concentrated flavor of the vegetables but without clumps. Taste the broth and correct the flavor by adding salt and pepper to taste. Cook for 5 more minutes or until it starts to boil and voila .. it's time to serve.
In a deep plate place some pieces of yucca, a lot of tuna, a good handful of onion and coriander and finally pour the super HOT broth .. Accompany with chifles (fried green plantain), baguette and your favorite hot sauce.
This soup will become a must on your hangover Sundays!
As we always say:
If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.
If you don't have one of the ingredients on the list or don't like something, feel free to replace it.
This recipe is only a guide and you can adapt it to your tastes. So don't stop doing it, you will be surprised how delicious it is!
Remember: "Practice makes perfect"
You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel: