Entree: Ecuador – Encebollado (Hearty Ecuadorian fish and yuca stew topped with pickled red onions and cilantro)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 15 min

Total 1 hr

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 lb fresh albacore tuna or firm white fish, cut into 1-inch (2.5 cm) chunks
- 8 cups (1.9 L) water or fish stock
- 1 lb yuca (cassava), peeled and cut into 1-inch (2.5 cm) pieces
- 2 medium red onions, total approx. 12 oz; 1 thinly sliced for pickling, 1 chopped for the stew
- 1 medium tomato, approx. 6 oz, chopped
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp annatto (achiote) paste or 1 tsp annatto powder
- 2 cloves garlic, minced (about 0.21 oz)
- 1 tsp ground cumin
- 1 tsp sea salt, or to taste
- 1 tsp freshly ground black pepper
- 4 tbsp (60 ml) fresh lime juice (from about 2 limes)
- 1/2 cup chopped fresh cilantro
- 2 green bananas or 2 ripe plantains, thinly sliced and fried until crisp, approx. 1 lb for chifles (for serving)
- Lime wedges for serving: 2 limes (approx. 2 oz)

Show original ingredient measurements

- 1 lb (454 g) fresh albacore tuna or firm white fish, cut into 1-inch (2.5 cm) chunks
- 8 cups (1.9 L) water or fish stock
- 1 lb (454 g) yuca (cassava), peeled and cut into 1-inch (2.5 cm) pieces
- 2 medium red onions, total approx. 12 oz (340 g); 1 thinly sliced for pickling, 1 chopped for the stew
- 1 medium tomato, approx. 6 oz (170 g), chopped
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) annatto (achiote) paste or 1 tsp (2 g) annatto powder
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sea salt, or to taste
- 1 tsp (5 g) freshly ground black pepper
- 4 tbsp (60 ml) fresh lime juice (from about 2 limes)
- 1/2 cup (30 g) chopped fresh cilantro
- 2 green bananas or 2 ripe plantains, thinly sliced and fried until crisp, approx. 1 lb (454 g) for chifles (for serving)
- Lime wedges for serving: 2 limes (approx. 2 oz / 60 g)

Instructions

1. Prepare pickled onions: place the thinly sliced red onion in a bowl, add 2 tbsp (30 ml) lime juice, a pinch of salt, and let sit while you cook to soften and pickle.
2. In a large pot, heat vegetable oil over medium heat and stir in annatto paste until it colors the oil, about 30 seconds.
3. Add chopped onion and garlic to the pot and sauté until translucent, about 4–5 minutes; add chopped tomato and cook until it breaks down, 3–4 minutes.
4. Stir in cumin, salt, and pepper, then add water or fish stock and bring to a simmer.
5. Add yuca and simmer until nearly tender, about 15–20 minutes depending on size.
6. Add the fish chunks and simmer gently until the fish is cooked through and flakes easily, about 6–8 minutes.
7. Remove from heat; stir in 2 tbsp (30 ml) lime juice and half of the chopped cilantro. Adjust seasoning with salt and additional lime juice if desired.
8. Serve hot in bowls topped with pickled red onions, remaining cilantro, a drizzle of extra lime juice, and chifles or fried plantain slices on the side.