Ingredients with Measurements:
- 1 lb fresh tuna, cut into chunks
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 tbsp achiote paste
- 2 tbsp vegetable oil
- 2 cups water
- 2 cups fish stock
- 1 lb yuca, peeled and cut into chunks
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp chili flakes
- 1 lime, juiced
- 1 bunch cilantro, chopped
- 1 bunch green onions, chopped
- 1 jalapeño pepper, sliced
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the sliced onion and minced garlic, and sauté until the onion is translucent.
2. Add the achiote paste to the pot and stir until it is well combined with the onion and garlic.
3. Add the tuna chunks to the pot and stir until they are coated with the achiote mixture.
4. Pour in the water and fish stock, and stir to combine.
5. Add the yuca chunks to the pot, and season with salt, black pepper, cumin, oregano, paprika, and chili flakes.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the yuca is tender.
7. Once the yuca is tender, remove the pot from the heat and stir in the lime juice, cilantro, green onions, and jalapeño pepper.
8. Serve the encebollado hot, garnished with additional cilantro and green onions.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing, and low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 28g
Protein: 32g
Sodium: 1100mg
Fiber: 4g
Substitutions for ingredients:
- Fresh tuna can be substituted with canned tuna or salmon.
- Achiote paste can be substituted with paprika or chili powder.
- Yuca can be substituted with potatoes or sweet potatoes.
Variations:
- Add diced tomatoes to the pot for a more tomato-based broth.
- Use chicken or vegetable stock instead of fish stock for a different flavor.
- Add coconut milk to the pot for a creamier broth.
Tips and tricks:
- Be sure to remove any bones from the tuna before adding it to the pot.
- To make the yuca easier to peel, cut off the ends and score the skin with a knife before peeling.
- If the encebollado is too thick, add more water or stock to thin it out.
Storage instructions:
Leftover encebollado can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the encebollado, simply heat it up in a pot over medium heat until it is warmed through.
Presentation ideas:
Serve the encebollado in individual bowls, garnished with cilantro and green onions.
Garnishes:
Additional cilantro and green onions can be used as garnishes.
Pairings:
Encebollado pairs well with a cold beer or a glass of white wine.
Suggested side dishes:
- Fried plantains
- Rice and beans
- Avocado salad
Troubleshooting advice:
- If the encebollado is too thin, let it simmer for a bit longer to reduce the liquid.
- If the yuca is not tender after 30-40 minutes, let it simmer for a bit longer until it is soft.
Food safety advice:
- Be sure to cook the tuna and yuca thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Encebollado is a traditional Panamanian fish soup that is typically served for breakfast or lunch.
Flavor profiles:
Encebollado is a savory and slightly spicy soup with a tomato-based broth and tender chunks of tuna and yuca.
Serving suggestions:
Serve the encebollado hot with a side of fried plantains or rice and beans.
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Region: Panamanian