Encebollado is an Ecuadorian fish soup made with fresh tuna, yuca (cassava), tomato, onions, cilantro, cumin, ginger, hot pepper and topped with pickled red onions. Usually only found on the streets of Ecuador. Not even families in Ecuador make this soup. You usually buy it from a local restaurant and only eat it in the morning. A true hangover cure. This soup is packed with omega fatty acids, and all the healing benefits of the veggies it contains like ginger, garlic, onions, tomatoes and celery. It also contains a lot of herbs such as mint, cilantro, parsley and basil This soup cures the body and soul. One of my favorite soups to eat! You will not be disappointed if you decide to make this gem of a soup that not only tastes amazing, but is so good for you! Enjoy mi gente!

xoxo

Healing Ecuadorian Encebollado

Recipe:

2 lbs fresh albacore tuna, or similar

1 lb yucca (cassava)

1 bunch cilantro

1/2 bunch mint

1/2 bunch basil

1/2 bunch parsley

3 celery ribs

2 tomatoes

1 green bell pepper

1 bunch green onions

2 red onions

1 head of garlic

5 inch piece of ginger (medium sized piece of ginger)

2 tsp cumin

1 tsp black pepper

1-2 tablespoon aji amarillo or Peruvian spice

2-4 limes

Plantain chips

Salt to your liking

Instructions

Finely slice one red onion and pickle with 1 tsp of salt, and the juice of two limes. Set aside
Peel ginger and garlic, and roughly chop vegetables. The vegetables are going to be blended so they do not need to be finely chopped.
Add all chopped vegetables and fresh herbs except yucca in a large pot. add all dry seasonings, Peruvian pepper and salt to your liking. Add water enough to cover all veggies. *Note: save some cilantro to garnish soup with later
Bring vegetable broth to a boil and then lower to a simmer for 45 minutes
Peel, clean and chop yucca into thick pieces
Boil yucca until tender but firm, about 30-40 minutes.
Once vegetable broth has simmered and cooked, add all vegetables and some broth into a blender
Add 3 pieces of cooked yucca and some of the water from the yucca to the blender
Blend until completely smooth
Add the blended broth back to the pot with the rest of the liquid it was cooking in
Add the juice of 2 limes and bring soup to a light boil
Add cleaned fish and lower the heat to a simmer and let tuna cook 15-30 min
Once tuna is cooked, add pieces of drained yucca to a bowl. Add as much fish as you want, and pour broth over it
Garnish with pickled red onion, chopped cilantro and crushed plantain chips. Serve with lime wedge