Encebollado
From Infogalactic: the planetary knowledge core
| Origin | |
|---|---|
| Place of origin | Ecuador |
| Details | |
| Course served | Lunch |
| Type | Fish stew |
| Main ingredient(s) | Fish (albacore or other tuna or billfish), pickled cassava, red onions |
Encebollado (Spanish: cooked with onions) is a fish soup from Ecuador, regarded as a national dish.[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 also tuna, billfish, or bonito. It may be served with ripe avocado.
This dish, is usually served with banana chips, plantains, popcorn, or bread as side dishes; it is sold by peddlers for lunch. It may be garnished with lime juice and chili sauce.
See also
References
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ http://recetaecuatoriana.com/2009/02/encebollado-de-pescado/
- ↑ http://especiales.eluniverso.com/sabor-guayaquil/platos/encebollado/
