• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Ecuadorian Fish and Potato Soup (Encebollado de Pescado )

      Encebollados, which means “in onions”, are salads or soups consisting of potatoes or yuca, a protein, like chicken or fish, and pickled onions. It is easy to make, healthy, hearty and very flavorful.


    Ingredients
    For the Soup:
    12
    ounces
    white fish, such as tilapia or mahi-mahi
    1
    teaspoon
    Olive Oil
    2
    tomatoes, chopped
    1
    green bell pepper, chopped
    1
    onion, chopped
    3
    cloves
    garlic, minced
    1
    teaspoon
    aji peruano
    1/2
    teaspoon
    cayenne pepper
    1
    pound
    potatoes or yuca, peeled and cubed
    *
    ground cumin, to taste
    *
    kosher salt and freshly ground black pepper, to taste
    For the Pickled Onions:
    1
    onion, thinly sliced
    1
    lemon, juiced
    1/2
    teaspoon
    kosher salt
    1/2
    teaspoon
    sugar
    Chopped fresh parsley, for garnish
    Directions
    Season the fish filets with salt, pepper and cumin. In a Dutch oven, heat the oil over medium-high heat. Add the fish and cook until golden on both sides and cooked through. Remove the filets from the Dutch oven and set aside.
    In the same pot, add the chopped vegetables and cook until soft, about 5 minutes. Season the refrito with salt, pepper, cumin, aji powder and cayenne pepper. Stir to incorporate. Add four cups of water and bring the liquid to a boil. Upon boiling, remove the soup from the heat.
    Allow the liquid to cool slightly. Puree the vegetables with the liquid using a blender. Strain back into the Dutch oven. Add 1 cup of water, followed by the diced potatoes, and cook over medium heat until the potatoes are tender. Taste and adjust the seasoning, if necessary.
    While the soup simmers, pickle the onions. Toss the sliced onion with the lemon juice, salt and sugar. Stir and let rest until the onions are soft, about 15 minutes .
    To serve, flake the fish and mix with the pickled onions. Ladle some of the potatoes and soup into a bowl. Top with the fish/pickled onion mixture and garnish with chopped parsley.

    The base number of servings for this recipe is 4
    OK

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