Soup

Encebollado

Name: Encebollado
Total time: 50 min
Yield: 4
Ingredients: 600 g Cassava (yuca); 500 g White fish fillet; 2 Tomato; 1 Onion; 1 Red onion; 2 Lime; 1 bunch Fresh cilantro

Preparation time: 50 min
Servings: 4

Ingredients

Cassava (yuca) — to buy600 g
White fish fillet — to buy500 g
Tomato — to buy2
Onion — to buy1
Red onion — to buy1
Lime — to buy2
Fresh cilantro — to buy1 bunch

Preparation

Cook the peeled cassava, cut into chunks, in salted boiling water until tender, set aside.
Poach the white fish in a broth with tomato and onion for 10 min at a gentle simmer.
Remove the fish and flake it coarsely.
Marinate the thinly sliced red onion in lime juice for 10 min.
Return the flaked fish and cassava to the broth, reheat.
Season with salt and chopped cilantro.
Serve piping hot, topped with the lime-marinated onion.