Ecuadorian Fish Soup (Encebollado de Pescado)

🛒 Ingredients

• Albacore Tuna 125 g · 125 kcal
• Yuca (Cassava) 100 g · 160 kcal
• Red Onion 75 g · 30 kcal
• Tomato 63 g · 11 kcal
• Cilantro 5 g · 1 kcal
• Lime Juice 15 g · 4 kcal
• Garlic 5 g · 7 kcal
• Green Bell Pepper 38 g · 8 kcal
• Cumin Powder 1 g · 4 kcal
• Annatto (Achiote) Powder 1 g · 4 kcal
• Vegetable Oil 10 g · 88 kcal

👨‍🍳 Instructions

1. Peel and cut the yuca into large chunks; boil in salted water until tender, then drain and set aside. Cook the tuna in a pot of water with a pinch of salt until cooked through, then remove, flake, and reserve the cooking liquid.
2. Prepare the curtido: thinly slice one red onion and soak it in cold water for 10 minutes, then drain and mix with lime juice, a pinch of salt, and chopped cilantro.
3. In a separate pot, heat the vegetable oil. Sauté the chopped garlic, remaining red onion, green bell pepper, and tomato until softened. Add cumin and annatto powder, cooking for another minute.
4. Add the reserved tuna cooking liquid to the sautéed vegetables. Bring to a simmer, then add the cooked yuca chunks and gently mash some of it against the side of the pot to thicken the broth slightly.
5. Return the flaked tuna to the pot and gently stir to combine. Season with additional salt to taste. Serve hot in bowls, topped generously with the red onion curtido and fresh cilantro.