Ingredients with Measurements:
- 1 lb fresh tuna, cut into chunks
- 1 large red onion, sliced
- 4 garlic cloves, minced
- 1 tbsp achiote paste
- 2 tbsp vegetable oil
- 2 cups fish stock
- 2 cups water
- 2 tbsp tomato paste
- 2 tbsp lime juice
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 2 cups cooked white rice
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
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 cook until the onion is translucent, about 5 minutes.
2. Add the achiote paste and stir well to combine. Cook for another minute.
3. Add the fish stock, water, tomato paste, lime juice, cumin, oregano, salt, and pepper. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
5. Add the tuna chunks to the pot and let them cook for 5-7 minutes, until they are cooked through.
6. Serve the encebollado hot, over a bed of cooked white rice. Garnish with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Medium-high heat for cooking the onion and garlic
- Low heat for simmering the broth and cooking the tuna
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories per serving: 450
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 50mg
- Sodium: 800mg
- Total carbohydrates: 53g
- Dietary fiber: 2g
- Sugars: 4g
- Protein: 32g
Substitutions for ingredients:
- Fresh tuna can be substituted with canned tuna or any other firm white fish, such as swordfish or halibut.
- Achiote paste can be substituted with paprika or chili powder.
Variations:
- Add diced potatoes or yuca to the broth for a heartier dish.
- Use chicken or vegetable stock instead of fish stock for a different flavor.
- Add diced tomatoes or bell peppers for a colorful twist.
Tips and tricks:
- Be sure to cut the tuna into evenly sized chunks so that they cook evenly.
- If you prefer a thicker broth, you can add a cornstarch slurry to the pot and let it simmer for a few more minutes.
- For a spicier dish, add some chopped jalapeno or serrano peppers to the broth.
Storage instructions:
- Store any leftover encebollado 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 a large bowl, with the rice on the bottom and the tuna and broth on top.
- Garnish with fresh cilantro and a lime wedge.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Serve with a cold beer or a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Fried plantains
- Avocado salad
- Grilled corn on the cob
Troubleshooting advice:
- If the broth is too thin, you can add a cornstarch slurry to thicken it up.
- If the tuna is overcooked, it will become tough and dry. Be sure to cook it for only 5-7 minutes, until it is just cooked through.
Food safety advice:
- Be sure to cook the tuna to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
- Encebollado is a traditional fish soup from Ecuador and Peru, typically made with fresh tuna and onions.
Flavor profiles:
- The encebollado has a savory and slightly spicy broth, with tender chunks of tuna and sweet caramelized onions.
Serving suggestions:
- Serve the encebollado hot, with a side of rice and some fresh cilantro for garnish.
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Region: Peruvian