Vibrant Ecuadorian Encebollado with Cilantro-Lime Broth
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
For the Stew
For the Seasoning
For the Garnish
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
Vibrant Ecuadorian Encebollado with Cilantro-Lime Broth
Vibrant Ecuadorian Encebollado with Cilantro-Lime Broth
Plating & Serving
Serve hot with a generous squeeze of lemon juice over the top, garnishing with cilantro leaves and avocado slices on the side.