Encebollado Ecuatoriano

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 count large yellow onions
• 3 count large Roma tomatoes
• 4 count garlic cloves
• 1 pound fresh yuca root, peeled and cubed
• 6 cups fish stock or seafood broth
• 1.5 pounds white fish fillets (halibut, cod, or grouper), skin-on
• ½ cup fresh cilantro leaves, roughly chopped
• 2 count fresh limes
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes (optional)

Instructions

1. 1

   Slice 3 large yellow onions in half lengthwise, then slice each half crosswise into thin half-moons — you want about 6 cups of sliced onions total. Set aside in a bowl.

2. 2

   Core 3 large Roma tomatoes and grate them on the large holes of a box grater directly into a bowl, letting the juices collect. You should have about 1.5 cups of grated tomato and juice. Discard the skin.

3. 3

   Peel 4 garlic cloves and mince them finely. Set aside.

4. 4

   Pat 1.5 pounds of white fish fillets dry with paper towels — this prevents them from falling apart in the broth. Check for any pin bones by running your fingertip along the center of each fillet and removing them with tweezers if present. Season both sides lightly with a pinch of salt and set aside.

5. 5

   Cut 2 fresh limes into quarters. Roughly chop 0.5 cup of fresh cilantro leaves and set aside.

6. 6

   Pour 3 tablespoons of extra-virgin olive oil into a large, heavy-bottomed pot and set it over medium-high heat. Let it warm for 1 minute until it shimmers.

7. 7

   Add all the sliced onions to the hot oil and cook, stirring frequently, until they turn soft and begin to caramelize — about 8-10 minutes. You're looking for the edges to turn golden and sweet while releasing their liquids. The kitchen should smell deeply of caramelized onion.

8. 8

   Stir in the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned — raw garlic will make the broth bitter.

9. 9

   Add the grated tomato and its juices to the pot and simmer for 3-4 minutes, stirring occasionally, until the tomato breaks down slightly and the mixture darkens — you should see the oil beginning to separate on the surface.

10. 10

    Pour in 6 cups of fish stock or seafood broth and bring to a boil over medium-high heat. You should see large, rolling bubbles breaking the surface.

11. 11

    Once boiling, add 1 pound of peeled and cubed yuca root. Reduce the heat to medium and simmer uncovered for 12-15 minutes until the yuca is fork-tender but not falling apart — it should offer no resistance when pierced but still hold its shape.

12. 12

    Carefully lay the fish fillets skin-side up into the simmering broth and reduce the heat to medium-low. Gently poach for 6-8 minutes until the flesh turns opaque and flakes easily when nudged with a fork — do not stir vigorously or the fish will break apart. The broth should barely simmer with just a few gentle bubbles.

13. 13

    Season the stew with 1 teaspoon of sea salt and 0.5 teaspoon of freshly ground black pepper. Taste and adjust — it should be savory and balanced. Add 0.25 teaspoon of red pepper flakes now if you like heat.

14. 14

    Ladle the stew into wide, shallow bowls, dividing the fish fillets, yuca, broth, and onions evenly. Pour the hot broth over everything.

15. 15

    Garnish each bowl generously with fresh cilantro and serve immediately with lime quarters on the side — squeeze a quarter over your bowl just before eating to brighten the flavors with acidity.

Tools you’ll need

• chef's knife
• cutting board
• box grater
• fish tweezers
• large heavy-bottomed pot (6-8 quarts)
• wooden spoon
• ladle
• paper towels
• wide shallow bowls

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