Ingredients with Measurements:
- 1 lb. fresh tuna, cut into bite-sized pieces
- 2 cups coconut milk
- 2 cups fish or vegetable broth
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 jalapeño pepper, seeded and minced
- 4 cloves garlic, minced
- 2 tbsp. olive oil
- 2 tbsp. fresh lime juice
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- Salt and pepper to taste
- 1 bunch cilantro, chopped
- 1 cup cooked white rice
- Lime wedges for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Sharp knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the sliced onion, red and green bell peppers, jalapeño pepper, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the ground cumin and dried oregano and cook for another minute.
4. Pour in the coconut milk and fish or vegetable broth. Bring to a simmer.
5. Add the tuna pieces and simmer until cooked through, about 5-7 minutes.
6. Stir in the lime juice and season with salt and pepper to taste.
7. Serve the encebollado hot, topped with chopped cilantro and a scoop of cooked white rice. Garnish with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for sautéing vegetables and simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 420
Total fat: 25g
Saturated fat: 16g
Cholesterol: 45mg
Sodium: 670mg
Total carbohydrates: 22g
Dietary fiber: 3g
Sugar: 5g
Protein: 27g
Substitutions for ingredients:
- Fresh tuna can be substituted with any firm white fish, such as cod or halibut.
- Fish or vegetable broth can be substituted with chicken or beef broth.
- Red and green bell peppers can be substituted with any color bell pepper.
- Jalapeño pepper can be substituted with any hot pepper, such as serrano or habanero.
Variations:
- Add diced potatoes or yuca to the soup for a heartier meal.
- Use shrimp instead of tuna for a seafood variation.
- Add a can of drained and rinsed black beans for a protein boost.
Tips and tricks:
- Be sure to simmer the soup gently to avoid overcooking the tuna.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
- Use fresh coconut milk for the best flavor.
Storage instructions:
Leftover encebollado can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup gently in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the encebollado in individual bowls, garnished with chopped cilantro and lime wedges.
Garnishes:
- Chopped cilantro
- Lime wedges
- Sliced avocado
- Crushed tortilla chips
Pairings:
- Serve with a side of plantains or tostones.
- Pair with a crisp green salad dressed with lime vinaigrette.
Suggested side dishes:
- Fried plantains or tostones
- Green salad with lime vinaigrette
- Black beans and rice
Troubleshooting advice:
- If the soup is too thick, add more broth or coconut milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken the broth.
Food safety advice:
- Be sure to cook the tuna thoroughly to avoid any risk of foodborne illness.
- Store leftovers promptly in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Encebollado is a traditional fish soup from Ecuador and Costa Rica. It is typically made with fresh tuna, onions, and yuca in a tomato-based broth. This version uses coconut milk for a creamy and flavorful twist.
Flavor profiles:
This encebollado is savory, slightly sweet, and mildly spicy. The coconut milk adds a rich and creamy flavor to the broth.
Serving suggestions:
Serve this encebollado as a main course for lunch or dinner. It is a hearty and satisfying meal that is perfect for cool weather.
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Region: Costa Rican