- Encebollado
Encebollado is a popular dish from
Ecuador . While it originates from the coast, it is popular around the whole country due to restaurants featuring the region's cuisine. It is a type of soup made of albacora (a type of tuna),yuca , tomatoes and onions and generally sprinkled with lemon juice. In the coast, it can be found in restaurants called Picanterías.Encebollado's History
According to
Rodolfo Pérez Pimentel , natives in America prepared a dish made with boiled or roasted fish with salt. The origins of the encebollado began on the 18th century. Seamen Jorge Juan y Antonio de Ulloa attended a meal hosted by a government official, where a version of encebollado was served. The men then started to spread this dish. The rest of the ingredients were added later on.Trivia
A lot of people eat
Encebollado to resist a hangover.Ingredients
*1 lb
yuca
*3 tb olive oil
*1 white onion; diced
*4 plumtomatoes ; diced
*6 cloves garlic; finely
*1 ga fish stock
*1 1/2 lbtuna ; cut in 2" pieces
*5 sprigs parsley; coarsely
*1 bncilantro
*1 red onion; thinly sliced
*6 limesHow to cook
1. Put yuca in a large stockpot and add water to cover. 2. Bring to a boil and simmer for 30 min.3. Heat oil in a separate pan.4. Add the onion and the tomatoes to the oil and cook for 10 min.5. Decrease the heat to low, add the fish stock and simmer for 20 minutes. 6. Add the tuna and yuca to the broth and cook for 5 minutes.7. Add the parsley and
cilantro and season to taste with salt and pepper.8. Float some of the red onion slices on the surface of each bowl of soup.9. Squeeze lime juice over the onions and sprinkle the corn nuts over theonions and tomatoes. Serve with the remaining lime wedges on the side.References
[http://www.gastronomiaperu.com/noticias/detalles.php?d=2534 El encebollado, un plato que evolucionó con los marineros españoles de antaño]
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