Encebollado

Encebollado
Type Fish stew
Course Lunch
Place of origin Ecuador
Main ingredients Fish (albacore or other tuna or billfish), pickled cassava, red onions

Encebollado (Spanish: cooked with onions) is a fish stew from Ecuador, where it is regarded as a national dish. Although known throughout Ecuador, the dish is most popular in the country's 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.

Its possible origins come from the Basque dish by the name of marmitako.

Encebollado is usually served with banana chips, plantains, or bread as side dishes. It may be garnished with lime juice and chili sauce. People in Ecuador eat it for breakfast, lunch, or dinner. Restaurants that sell only this dish start serving it in the early morning.

See also

References

  1. ↑ Martin, Herrera (7 October 2007). "El encebollado, un plato que evolucionó con los marineros españoles de antaño" [Encebollado, a dish that evolved with Spanish sailors of yesteryear]. Gastronomiaperu.com (in Spanish). Retrieved 16 August 2013.
  2. ↑ "Receta Ecuatoriana – Encebollado de pescado". Recetaecuatoriana.com. Retrieved 2 October 2018.
  3. ↑
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