Vibrant Ecuadorian Encebollado with Cilantro-Lime Broth

Name: Vibrant Ecuadorian Encebollado with Cilantro-Lime Broth
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Water; Fish heads; Onion; Celery stalk; Garlic cloves; Fresh tuna; Yucca; Red onion; Tomatoes; Fresh cilantro; Cumin powder; Annatto powder; Salt; Pepper; Lemon or lime wedges; Fresh cilantro leaves; Avocado slices

A comforting fish and yucca stew

This traditional Ecuadorian stew combines fresh fish with hearty yucca, enriched by a tangy cilantro-lime broth, making it perfect for any meal.

1 h 30 min
4
Intermediate

Ingredients

For the Broth

Water

1.5 liters

Fish heads

2 large

Onion

1, chopped

Celery stalk

1, chopped

Garlic cloves

3, minced

For the Stew

Fresh tuna

500g, cut into cubes

Yucca

500g, peeled and cubed

Red onion

1 medium, thinly sliced

Tomatoes

2, diced

Fresh cilantro

A handful, chopped

For the Seasoning

Cumin powder

1 tsp

Annatto powder

1 tsp (or turmeric)

Salt

To taste

Pepper

To taste

For the Garnish

Lemon or lime wedges

Fresh cilantro leaves

Avocado slices

Preparation

Preparing the Broth

Combine ingredients

Combine water, fish heads, onion, celery, and garlic in a large pot.

Simmer

Bring to a boil and simmer for 20 minutes.

Strain

Strain the broth and set aside, discarding solids.

Preparing the Stew

Sauté onions

In another pot, heat some oil and sauté red onions until translucent.

Add tomatoes

Add diced tomatoes and cook until softened.

Combine and cook

Stir in the strained broth, yucca, tuna, and seasonings.

Ensure the yucca is tender before serving. Let the stew simmer slightly longer for deepened flavors.

Cooking Process

Simmering the Stew

Allow the stew to simmer until the yucca and tuna are fully cooked.

Final Seasoning

Adjust salt and pepper to taste.

Finishing Touches

Add fresh cilantro before removing from heat.

Plating & Serving