Latin American > Colombian > Seafood

Colombian Encebollado with Potatoes Recipe

Ingredients with Measurements:
- 1 lb. of white fish fillets
- 2 large onions, sliced
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tomatoes, chopped
- 1 tbsp. of cumin
- 1 tbsp. of paprika
- 1 tsp. of salt
- 1/2 tsp. of black pepper
- 1/4 cup of vegetable oil
- 4 cups of fish or vegetable broth
- 4 medium potatoes, peeled and cubed
- 1/4 cup of chopped cilantro
- 1 lime, cut into wedges

Special equipment needed:
- Large pot
- Wooden spoon
- Knife and cutting board

Step-by-step instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, red and green bell peppers, and tomatoes. Cook for 5-7 minutes or until the vegetables are soft.

2. Add the cumin, paprika, salt, and black pepper. Stir to combine.

3. Add the fish fillets and broth. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

4. Add the cubed potatoes and continue to simmer for an additional 10-15 minutes or until the potatoes are tender.

5. Remove from heat and stir in the chopped cilantro.

6. Serve hot with a wedge of lime on the side.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 28g
Protein: 25g
Sodium: 780mg

Substitutions for ingredients:
- Any white fish fillets can be used, such as cod or tilapia.
- Chicken or vegetable broth can be used instead of fish broth.
- Red or yellow potatoes can be used instead of white potatoes.

Variations:
- Add a can of coconut milk for a creamier version.
- Add a diced jalapeno for some heat.
- Use shrimp instead of fish.

Tips and tricks:
- Make sure to simmer the soup on low heat to prevent the fish from falling apart.
- Serve with rice or crusty bread to soak up the broth.

Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.

Reheating instructions:
Reheat in a pot over medium heat until heated through.

Presentation ideas:
Serve in individual bowls with a lime wedge on the side.

Garnishes:
Chopped cilantro or green onions.

Pairings:
Serve with a crisp green salad or avocado slices.

Suggested side dishes:
Rice or crusty bread.

Troubleshooting advice:
If the fish falls apart, remove it from the pot and shred it with a fork. Add it back to the pot before serving.

Food safety advice:
Make sure to cook the fish and potatoes to an internal temperature of 145°F to prevent foodborne illness.

Food history:
Encebollado is a traditional Ecuadorian soup that has become popular in Colombia.

Flavor profiles:
Savory, slightly spicy, and tangy.

Serving suggestions:
Serve as a main dish for lunch or dinner.

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Region: Colombian

Taste: Savory, Tangy, Spicy, Herbal, Aromatic