Pozole is a traditional Mexican dish made with various seasonal...
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Chicken Stew
Difficulty
Easy
Portions
4 - 5 persons
Ingredientes
•1 pound tuna/albacore fish
•2 pounds of yucca / cassava, without the shell, it can be the one that they sell already frozen (with two-pound packages it is enough for 5 people and to repeat).
•Coriander to taste
•1 cup red onion chopped into juliennes
•1 cup of ripe tomato chopped into very small cubes (pico de gallo type)
lemon juice, enough to marinate the onion (approx. 2 lemons)
•Salt and pepper to taste
•Spices: cumin, bay leaves, paprika (paprika or Peruvian chili), garlic
Preparation
In a saucepan, boil the fish in enough water to prepare the soup (1.5 litres). Season to taste with the spices. When the tuna is cooked, remove from the broth, strain the broth (to remove the remains of the spices). Shred the tuna and reserve.
In the same broth, boil the cassava (frozen or fresh). When soft, take out the fibre in the cente and chop into cubes, set aside. To assemble the soup, place the yucca in the saucepan and add the broth to taste (there are those who like a more or less thick soup), use a potato masher or press to dissolve the yuca a little. Stir very well to
incorporate the ingredients.
To prepare the onion, chop the onion cut into feathers or julienne strips, place in a container, add enough salt and lemon to soften it. Chop the tomato into fine cubes and add to the onion.
To serve, add the soup, the shredded fish, the encebollado (onion and tomato mixture) in a deep plate and sprinkle with coriander to taste.
To accompany this dish, serve with chifles (fried green plantain chips), canguil (popcorn or toasted corn), white rice and lemon wedges.
History of this recipe
The origin of the dish dates to the times of the first settlers of the Ecuadorian coast, fishing villages that prepared a soup with yucca and fish. With the arrival of the Spanish, other ingredients such as onion and tomato were added. Although it is a typical dish of the Ecuadorian coast, it is prepared throughout the country.
It is a familiar and economical dish since you can get a portion for less than 4 dollars. They say it's great for curing a hangover (raw, guava), but what is proven is that it makes up your soul. Two basic ingredients: this is how magic happens
Ecuadorian food has two fantastic characteristics: super simple and super delicious, which makes it possible to eat it every day because you can prepare it without complications and it is not heavy, that is, it does not cause stomach problems. The onion is a sample of these simple dishes, two main ingredients, and ready. The magical combination of these flavors is what makes it... just that: magical.incorporate the ingredients. To prepare the onion, chop the onion cut into feathers or julienne strips, place in a container, add enough salt and lemon to soften it. Chop the tomato into fine cubes and add to the onion. To serve, add the soup, the shredded fish, the encebollado (onion and tomato mixture) in a deep plate and sprinkle with coriander to taste. To accompany this dish, serve with chifles (fried green plantain chips), canguil (popcorn or toasted corn), white rice and lemon wedges.
Recipe prepared by:
Ana Lucía Correa
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