Encebollado (Ecuador)




  • 1 bunch of celery
  • 2 bay leaves
  • ½ onion sliced
  • 1 kg of bonito fish
  • 1 kg of tomatoes
  • ½ cassava
  • 1 bunch coriander

Bring 67,68 oz of water, celery, bay leaf and 1 whole onion to a boil over high heat in a large saucepan. Lower the heat, add the fish and cook for 10 minutes to make fish stock. Take the fish out of the pot.
Add the tomatoes to the pot and cook for another 10 minutes.
Put the fish stock in batches into the blender jug. Add a pinch of salt and pepper to each. Blend until a smooth soup is formed.
Take the bones of the cooked fish. Put it on a tray to rest.
In another pot of boiling water, cook the cassava until soft. Drain and crush the cassava. Transfer to a tray.
Slice the remaining onion and set aside. Finely chop the coriander. Put this on the onions.
Put the cassava paste in a large bowl. Add fish, onions and cilantro to it. Pour it over the soup.

Add lemon juice, oil or American mustard if desired.

ENJOY YOUR MEAL


 

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