Ingredients with Measurements:
- 2 lbs fresh tuna, cut into bite-sized pieces
- 2 cups water
- 2 cups fish stock
- 2 cups coconut milk
- 1 large red onion, thinly sliced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 bunch cilantro, chopped
- 4 garlic cloves, minced
- 2 tablespoons achiote paste
- 2 tablespoons cumin
- 2 tablespoons oregano
- 2 tablespoons salt
- 2 tablespoons black pepper
- 2 tablespoons olive oil
- 2 limes, cut into wedges
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the sliced onions and sauté until they are translucent.
3. Add the diced bell peppers and minced garlic, and sauté for another 2-3 minutes.
4. Add the achiote paste, cumin, oregano, salt, and black pepper, and stir until the vegetables are coated in the spices.
5. Add the water and fish stock to the pot, and bring to a boil.
6. Reduce the heat to medium-low, and add the bite-sized pieces of tuna to the pot.
7. Simmer for 10-15 minutes, or until the tuna is cooked through.
8. Add the coconut milk and chopped cilantro to the pot, and stir until everything is well combined.
9. Serve hot with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, and medium-low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Fat per serving: 18g
Carbohydrates per serving: 10g
Protein per serving: 40g
Substitutions for ingredients:
- If you can't find achiote paste, you can substitute it with paprika or chili powder.
- If you don't have fresh tuna, you can use canned tuna instead.
- If you don't have fish stock, you can use chicken or vegetable stock instead.
Variations:
- You can add diced potatoes or yuca to the pot for a heartier meal.
- You can add diced tomatoes or tomato sauce for a richer flavor.
- You can add hot sauce or chili flakes for a spicier version.
Tips and tricks:
- Make sure to use fresh tuna for the best flavor and texture.
- Don't overcook the tuna, or it will become tough and dry.
- Use a wooden spoon to stir the pot, as metal utensils can break up the tuna.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the encebollado in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the encebollado in individual bowls, and garnish with a sprig of cilantro.
Garnishes:
- Lime wedges
- Chopped cilantro
- Diced avocado
- Sliced red onion
Pairings:
- Serve with a side of rice and beans for a complete meal.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Rice and beans
- Plantains
- Cornbread
Troubleshooting advice:
- If the encebollado is too thick, add more water or fish stock to thin it out.
- If the encebollado is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the tuna to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Encebollado is a traditional Ecuadorian fish stew that is typically made with albacore tuna, onions, and spices. It is often served as a breakfast dish, and is considered a hangover cure.
Flavor profiles:
Encebollado has a rich and savory flavor, with a hint of sweetness from the coconut milk. The spices add depth and complexity to the dish, while the lime wedges provide a bright and tangy contrast.
Serving suggestions:
Serve the encebollado hot with lime wedges on the side, and pair with a side of rice and beans for a complete meal.
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Region: Ecuadorian