Encebollado

Encebollado
Type Fish stew
Course Lunch
Place of origin Ecuador
Main ingredients Fish (albacore or other tuna or billfish), pickled cassava, red onions
Cookbook: Encebollado  Media: Encebollado

Encebollado (Spanish: cooked with onions) is a fish soup from Ecuador, regarded as a national dish.[1][2][3] It is served with boiled cassava and pickled red onion rings. A dressing of onion is prepared with fresh tomato and spices such as pepper or coriander leaves. It is commonly prepared with albacore, but also tuna, billfish, or bonito. It may be served with ripe avocado.

This dish, is usually served with banana chips, plantains, popcorn, or bread as side dishes; it is sold by peddlers for lunch. It may be garnished with lime juice and chili sauce.

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References

This article is issued from Wikipedia - version of the Tuesday, April 19, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.