Ecuadorian Onion Fish Soup
A quick, comforting fish soup with pickled red onions, tomatoes, and cilantro, topped with popcorn and sweet potato for a traditional Ecuadorian touch.
- Total time
- 20 min
- Servings
- 4
- Calories
- 250
- Protein
- 25g
Ingredients
- 1 lb fish fillets
- 1 large red onion
- 2 medium tomatoes
- ½ cup cilantro
- 1 medium sweet potato
- 2 whole lime
Instructions
- 1
In a pot, bring 4 cups water to a boil. Add the 1 medium sweet potato, peeled and cubed, and cook until tender, about 10 minutes.
- 2
Add the 1 lb fish fillets and 2 chopped tomatoes to the pot. Simmer until fish is opaque and flakes easily, about 5 minutes.
- 3
Meanwhile, thinly slice the 1 large red onion and soak in cold water for 5 minutes to mellow. Drain and set aside.
- 4
Stir in the 0.5 cup chopped cilantro and season with salt and pepper. Ladle soup into bowls.
- 5
Top each bowl with the sliced onion, a squeeze of lime from the 2 limes, and a handful of popcorn for crunch.
Tools you’ll need
- large pot
- knife
- cutting board
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