Encebollado

Introduction

History

Encebollado has its origins in the coastal regions of Ecuador, where it is commonly enjoyed as a breakfast or lunch dish. The name "encebollado" comes from the Spanish word for onion, "cebolla," which refers to the generous amount of onions used in the dish.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to use fresh tuna for the best flavor and texture.

- Adjust the amount of chili powder to suit your spice preference.

- Garnish with fresh cilantro for a burst of freshness.

Serving Suggestions

Serve Encebollado hot with a side of salsa de Aji or curtido de cebolla y tomate. Enjoy with a side of rice or plantain chips.

Cooking Techniques

Boil the tuna and yuca until tender.

- Saute the onions and tomatoes before adding to the broth for added flavor.

Ingredient Substitutions

Use sweet potatoes or potatoes instead of yuca.

- Use any firm white fish instead of tuna.

Make Ahead Tips

Encebollado can be made ahead of time and reheated before serving.

Presentation Ideas

Serve Encebollado in a bowl garnished with fresh cilantro and a slice of lime.

Pairing Recommendations

Enjoy Encebollado with a side of avocado salad or aji criollo.

Storage and Reheating Instructions

Store leftover Encebollado in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop until heated through.

Nutrition Information

Calories per serving

- Approximately 200 calories per serving

Carbohydrates

- Yuca: 50g

- Tomato: 50g

- Onion: 50g

Fats

- Tuna: 100g

Proteins

- Tuna: 100g

Vitamins and minerals

Tomato: Vitamin C, Vitamin K, Potassium

- Yuca: Vitamin C, Folate, Potassium

Alergens

Fish (Tuna)

Summary

Encebollado is a nutritious dish that is rich in protein, vitamins, and minerals. It is a great source of essential nutrients and is low in calories.

Summary

Encebollado is a delicious and nutritious Ecuadorian dish that is perfect for a comforting meal. With its blend of flavors and hearty ingredients, it is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day, and I was visiting my friend Maria in her cozy little kitchen. She had just returned from a trip to Ecuador, and she was eager to share a traditional dish that she had learned to make while she was there.

As she bustled around the kitchen, chopping onions and simmering a fragrant broth, I watched in awe. The aroma that wafted through the air was intoxicating, a mix of garlic, cumin, and the tangy scent of fresh lime. I had never tasted anything like it before, and I knew that I had to learn how to make it myself.

Maria noticed my fascination and smiled knowingly. "This is Encebollado," she said, stirring the pot with a wooden spoon. "It's a traditional Ecuadorian fish stew, perfect for a hot summer day."

I eagerly offered to help her with the cooking, chopping vegetables and squeezing limes while she explained the process to me. She told me that the key to a good Encebollado was to use fresh ingredients and to simmer the broth slowly to allow the flavors to meld together.

As we sat down to enjoy our meal, I took my first bite of the Encebollado and was immediately transported to another world. The tender chunks of fish melted in my mouth, while the tangy broth warmed me from the inside out. The crunch of the onions and the creamy avocado added a textural contrast that was simply divine.

From that moment on, I was hooked. I begged Maria to teach me how to make Encebollado, and she gladly agreed. Over the next few weeks, I spent countless hours in her kitchen, honing my skills and perfecting the recipe.

I learned to source the freshest seafood from the local market, to select the ripest tomatoes and the juiciest limes. I discovered the art of balancing flavors, adding just the right amount of salt, pepper, and spices to create a harmonious dish that sang on the palate.

As I practiced, my confidence grew, and soon I was able to make Encebollado with my eyes closed. I would invite friends and family over for dinner, proudly serving them bowls of steaming stew with a side of crispy plantain chips.

Each time I made Encebollado, I felt a sense of pride and accomplishment. It was more than just a recipe to me; it was a connection to a culture and a tradition that spanned generations. I imagined the Ecuadorian grandmothers before me, passing down their culinary knowledge through the ages, just as I was doing now.

Years passed, and my love for Encebollado never wavered. I continued to make the dish for special occasions and family gatherings, always receiving rave reviews from my guests. Some even said that my version was better than Maria's, a compliment that I treasured deeply.

As I grew older, I realized that my time in the kitchen was limited. My hands, once nimble and sure, were beginning to show signs of age, and I knew that one day I would have to pass on my recipes to the next generation.

So I decided to write them down, to preserve them for my children and grandchildren to enjoy. I carefully penned each word, describing the process and the ingredients in detail, so that they could recreate my dishes with the same love and care that I had put into them.

And now, as I sit here at my kitchen table, surrounded by the comforting scents of garlic and cumin, I can't help but smile. The recipe for Encebollado may have come from Maria, but it is now a part of me, woven into the fabric of my life and my family.

I know that one day, my grandchildren will read my words and feel inspired to try their hand at making Encebollado themselves. And I hope that when they do, they will think of me, sitting in my kitchen with a twinkle in my eye, passing down a tradition that is as old as time itself.

Categories

| Cassava Recipes | Ecuadorian Recipes | Ecuadorian Soups | Tuna Recipes |

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