Encebollado
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| Type | Fish stew |
|---|---|
| Course | Main course |
| Place of origin |  Ecuador |
| Main ingredients | Fish (albacore or other tuna or billfish), cassava, pickled 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.
It possibly originates 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[edit]
References[edit]
- ^ 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). Archived from the original on 11 July 2011. Retrieved 16 August 2013.
- ^ "Receta Ecuatoriana – Encebollado de pescado". Recetaecuatoriana.com. Archived from the original on 22 September 2018. Retrieved 2 October 2018.
- ^ "Encebollado - Historia del sabor guayaco". Archived from the original on 2013-08-02. Retrieved 2013-08-17.
External links[edit]
- Recipe by Layla Pujol