Ecuador Encebollado de Pescado (Fish Soup)

Step 1

For the pickled onion and tomato salsa

Step 2

Place the thinly sliced onion in a bowl and sprinkle with 1 tablespoon of salt.

Step 3

Let rest for about 10 minutes.

Step 4

Cover the onions with warm water and let rest another 10 minutes

Step 5

Rinse and drain the onions

Step 6

Add the lime juice and a sprinkle of salt, let rest until the onions turn pinkish about 30 minutes.

Step 7

Mix together the sliced tomatoes and onions, oil and cilantro, add salt to taste.

Step 8

For Soup:

Step 9

In a pot, heat the oil on medium heat, add in teh diced onions tomato, cumin, chili powder and salt

Step 10

Add the water and cilantro sprigs, bring to boil

Step 11

Add the tuna or whatever fish you are using until fully cooked about 10 minutes.

Step 12

Drain the tuna reserving the broth to cook the yuca.

Step 13

Break up the fish into bite sized pieces

Step 14

Bring the broth to boil and add in the yuca and cook until tender about 30-40 minutes

Step 15

Remove the yuca from the broth and cut into bite sized pieces.

Step 16

Add everything back into the pot and re-warm if necessary.

Step 17

Serve with the pickled onion and tomato salsa, and toasted corn nuts, plus some avocado and lime wedges. Enjoy!