Hello Friends of Paulina Kitchen! The soup is rich but if it is also as substantial as this, it has no comparison.
The Ecuadorian Encebollado is so special because it has evolved throughout generations, and its recipe and preparation have been transmitted from mouth to mouth and family as a family.
It is so popular in its country of origin because it combines flavors of the sea with fresh and regional ingredients.
It is a dish very dear to Ecuadorians and a symbol of the country's coastal gastronomy. We are going to honor that tradition by giving them an incredible recipe.
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About Ecuadorian Encebollado
Ecuadorian Encebollado is a different soup
The Ecuadorian Encebollado is a substantial soup that is characterized by its fresh and tasty ingredients. Its main ingredient is fish, which is generally tuna or mere.
This fish is cooked in an aromatized broth with a generous amount of red onion, which gives it its name and a sweet and caramelized taste.
In addition to onion and fish, the onbollado usually carries tomato, green pepper and spices such as cumin and coriander, adding depth of flavor. The spicy touch is achieved with the use of chili, a variety of Chile.
Fish onbollado is traditionally served with accompaniments such as green or mature banana, avocado, fresh coriander and chifles (fried bananas), which add additional textures and nuances to the plate.
Coastal origin of Ecuadorian Encebollado
The recipe for Ecuadorian Encebollado has its roots in the coastal region of Ecuador, especially in areas near the Pacific Ocean. It is considered an emblematic dish of Ecuadorian coastal cuisine and has become a fundamental part of the culinary identity of this region.
The Ecuadorian coast is rich in marine resources, and the onbollado developed as a delicious and comforting form of taking advantage of the fresh products of the sea.
It is believed that the Encebollado has existed for generations and has evolved with indigenous, Afro -Ecuadorian and Spanish influences, resulting in a dish full of flavor and tradition.
The Ecuadorian Encebollado: from coastal to emblem of his country
The fish onbol itself has transcended its origins and has become an integral part of the culinary culture of all Ecuador. Although it is especially popular on the coast, it is located throughout the country and is enjoyed by people from all regions.
This dish is appreciated for its ability to combine the flavors of the sea with the fresh and local ingredients of the coastal region, creating a unique and delicious gastronomic experience.
In addition, the Encebollado is a versatile dish that can be customized according to individual preferences, which makes it even more loved by lovers of Ecuadorian food.
How is the ideal preparation of Ecuadorian Encebollado
The preparation of the Ecuadorian onbollado involves cooking fish in a broth with onion and other key ingredients, such as green tomatoes and pepper. The secret is to find the proper balance of flavors, with a spicy and acidic touch that adds depth to the plate.
Encebollado is traditionally hot, and is accompanied by green or mature banana, avocado, fresh coriander and chifles (fried bananas), which adds textures and complementary flavors.
The preparation can vary according to the region and personal preferences, but it is always sought to achieve that perfect balance of flavors that characterizes this dish.
The choice of perfect fish for the Ecuadorian onbollado
Ecuadorian fish onbol itself is a culinary experience that stands out for the freshness of its ingredients. The fish used is carefully chosen to guarantee its quality and flavor.
This choice of fish is essential to achieve an authentic and delicious onbollado, since the taste of the sea is the heart of this dish.
The fish used in the preparation must be of high quality. Although tuna and mere are the most popular options due to its flavor and texture, other varieties can be used according to local availability.
Ecuadorians value the freshness of the ingredients to guarantee a delicious and authentic dish that celebrates the richness of the sea.
Things that did not know about Ecuadorian Encebollado
- Traditional breakfast : In some parts of Ecuador, the Encebollado is a popular breakfast option. Although it may seem unusual, many people enjoy their taste and substance as a way to start the day with energy.
- Fair of the Encebollado : In the city of Manta, in the province of Manabí, the “Encebollado Fair” is held annually. During this event, local restaurants and vendors compete to prepare the best onbollado. It is an opportunity for food lovers to enjoy a wide variety of dish versions and celebrate this important part of local culinary culture.
- troopaeolum onion : In some areas of Ecuador, a red onion variety called “red troopaeolum onion” is used for the onbech. This onion is especially appreciated for its unique flavor and its ability to caramelize and enhance the taste of the dish.
- The onion and its importance : it is one of the most demanding vegetables in the world, one of the foods used for the flu and the cold and is used as a second main ingredient in other recipes such as that of an oversight liver .
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Ecuadorian Encebollado Recipe
Yield : 4 portions
Preparation time : 45 minutes
Ingredients
- 500 gr of fresh fish
- 2 red onions
- 2 tomatoes
- 2 green peppers
- 2 tablespoons of kitchen oil
- 4 cups of water
- 2 teaspoons of cumin powder
- 2 teaspoons of Achiote powder
- 1 bay leaf
- Salt to taste
- Pepper to taste
- Chili or chili chopped at ease
Step by step to make the tasty Ecuadorian onbollado
- In a large pot, heat the 2 tablespoons of oil over medium heat. Add the onions cut into fine slices and chopped green peppers, and cook 10-15 minutes.
- Add chopped tomatoes and cook for a few minutes until they soften. Add the water and bring to a boil. Add the bay leaf, the cumin in dust, the achiote, salt, pepper and chopped pepper.
- Reduce the heat and cook over low heat 20-30 minutes for flavors to mix.
- Cut the fish into pieces and add to the pot to cook over low heat 10-15 minutes until it is cooked and easily crumbles.
- Serve hot in individual and optional bowls decorate with chopped fresh coriander and accompany with slices of cooked green banana, chifles, avocado (avocado) and lemons to squeeze on the soup before eating.
