Encebollado
Encebollado is a fish stew from Ecuador, where it is a national dish. It is most popular in the coastal region.[1][2][3] It is served with boiled cassava and pickled red onion rings. A dressing of onion is prepared with fresh tomato and spices such as pepper or coriander leaves. It is commonly prepared with albacore, but tuna, billfish, or bonito may also be used. It may be served with ripe avocado.
| Semifinal del Campeonato del Encebollado en Esmeraldas 2015 (18062294436).jpg | |
| Origin | |
|---|---|
| Place of origin | File:Flag of Ecuador.svg Ecuador |
| Details | |
| Course served | Main course |
| Type | Fish stew |
| Main ingredient(s) | Fish (albacore or other tuna or billfish), cassava, pickled red onions |
Encebollado is usually served with banana chips, plantains, or bread as side dishes. Lime juice and chili sauce may be added. People in Ecuador eat it for breakfast, lunch, or dinner. Restaurants that sell only this dish start serving it in the early morning.
References
- ↑ Martin, Herrera. El encebollado, un plato que evolucionó con los marineros españoles de antaño (in Spanish). Gastronomiaperu.com (7 October 2007). Retrieved 16 August 2013.
- ↑ Receta Ecuatoriana – Encebollado de pescado. Recetaecuatoriana.com. Retrieved 2 October 2018.
- ↑ Encebollado - Historia del sabor guayaco. Retrieved 2013-08-17.
Other websites
- Recipe by Layla Pujol