Vibrant Ecuadorian Encebollado with Cilantro-Lime Broth
This traditional Ecuadorian stew combines fresh fish with hearty yucca, enriched by a tangy cilantro-lime broth, making it perfect for any meal.
Preparation
Get these tasks done before you start cooking.
Preparing the Broth
- 1
Combine ingredients
Combine water, fish heads, onion, celery, and garlic in a large pot.
- 2
Simmer
Bring to a boil and simmer for 20 minutes.
- 3
Strain
Strain the broth and set aside, discarding solids.
Preparing the Stew
- 1
Sauté onions
In another pot, heat some oil and sauté red onions until translucent.
- 2
Add tomatoes
Add diced tomatoes and cook until softened.
- 3
Combine and cook
Stir in the strained broth, yucca, tuna, and seasonings.
Tip: Ensure the yucca is tender before serving. Let the stew simmer slightly longer for deepened flavors.
How to Make Vibrant Ecuadorian Encebollado with Cilantro-Lime Broth
Total time: 2 h · Yields 4 servings
- 1
Simmering the Stew
Allow the stew to simmer until the yucca and tuna are fully cooked.
- 2
Final Seasoning
Adjust salt and pepper to taste.
- 3
Finishing Touches
Add fresh cilantro before removing from heat.
Chef's Tips
Frequently asked questions
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