Encebollado De Pescado (Fresh Tuna Soup With Pickled Onions)

Recipe by KateL
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • PICKLED RED ONION AND TOMATO SALSA:.
  • Cut each onion in half, slice very finely and place in a bowl. Sprinkle with 1 tablespoon salt and let rest for about 10 minutes.
  • Cover the onions with lukewarm water and let rest for another 10 minutes.
  • Rinse and drain the onions.
  • Add the lime juice and the oil, place in the fridge until about 30 minutes before serving.
  • Cut the tomatoes in half and slice very finely.
  • Mix the onions, sliced tomatoes and cilantro, taste and add salt if necessary.
  • FISH SOUP:.
  • Heat the oil on medium heat to make a refrito (fried preparation to add to recipe) with diced onion, tomato, cumin, chili powder and salt.
  • Add the water and cilantro springs, bring to a boil.
  • Add the tuna and cook for until the tuna is fully cooked, about 15 minutes.
  • Drain the tuna and keep the broth to cook the yuca.
  • Separate or break the tuna into small to medium size pieces.
  • Bring the tuna broth to a boil and add the yucas, cook until tender but firm, about 30-40 minutes for the frozen yuca.
  • Take the yuca from the broth, remove the strings and cut into bite size chunks.
  • Add the yuca chunks and tuna pieces to the broth, taste and add salt if needed.
  • Re-warm the soup if necessary and serve topped with a good amount of pickled onion and tomato salsa. If desired, can also serve with avocado slices and extra lime slices.
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