Encebollado De Pescado (fresh Tuna Soup With Pickled Onions)

Total Time: 1 hr 30 mins Preparation Time: 35 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 2 small red onions, cut in half and sliced very thin
• 3 limes, juice only
• 1 tablespoon sunflower oil or 1 tablespoon canola oil
• 3 tomatoes, cut in half and sliced very thin
• 1 tablespoon cilantro, finely chopped
• 1 tablespoon salt (to taste)
• 2 lbs fresh tuna
• 1 lb yucca root (fresh or frozen) or 1 lb cassava (fresh or frozen)
• 2 tablespoons sunflower oil
• 2 tomatoes, diced
• 1/2 red onion, diced
• 1 teaspoon chili powder
• 2 teaspoons ground cumin
• 8 cups water
• 5 fresh cilantro stems
• salt, to taste

Recipe

• 1 pickled red onion and tomato salsa:.
• 2 cut each onion in half, slice very finely and place in a bowl. sprinkle with 1 tablespoon salt and let rest for about 10 minutes.
• 3 cover the onions with lukewarm water and let rest for another 10 minutes.
• 4 rinse and drain the onions.
• 5 add the lime juice and the oil, place in the fridge until about 30 minutes before serving.
• 6 cut the tomatoes in half and slice very finely.
• 7 mix the onions, sliced tomatoes and cilantro, taste and add salt if necessary.
• 8 fish soup:.
• 9 heat the oil on medium heat to make a refrito (fried preparation to add to recipe) with diced onion, tomato, cumin, chili powder and salt.
• 10 add the water and cilantro springs, bring to a boil.
• 11 add the tuna and cook for until the tuna is fully cooked, about 15 minutes.
• 12 drain the tuna and keep the broth to cook the yuca.
• 13 separate or break the tuna into small to medium size pieces.
• 14 bring the tuna broth to a boil and add the yucas, cook until tender but firm, about 30-40 minutes for the frozen yuca.
• 15 take the yuca from the broth, remove the strings and cut into bite size chunks.
• 16 add the yuca chunks and tuna pieces to the broth, taste and add salt if needed.
• 17 re-warm the soup if necessary and serve topped with a good amount of pickled onion and tomato salsa. if desired, can also serve with avocado slices and extra lime slices.