Encebollado De Pescado Fresh Tuna Soup With Pickled Onions Recipes

Steps:

• PICKLED RED ONION AND TOMATO SALSA:.
• 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.
• Cover the onions with lukewarm water and let rest for another 10 minutes.
• Rinse and drain the onions.
• Add the lime juice and the oil, place in the fridge until about 30 minutes before serving.
• Cut the tomatoes in half and slice very finely.
• Mix the onions, sliced tomatoes and cilantro, taste and add salt if necessary.
• FISH SOUP:.
• 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.
• Add the water and cilantro springs, bring to a boil.
• Add the tuna and cook for until the tuna is fully cooked, about 15 minutes.
• Drain the tuna and keep the broth to cook the yuca.
• Separate or break the tuna into small to medium size pieces.
• Bring the tuna broth to a boil and add the yucas, cook until tender but firm, about 30-40 minutes for the frozen yuca.
• Take the yuca from the broth, remove the strings and cut into bite size chunks.
• Add the yuca chunks and tuna pieces to the broth, taste and add salt if needed.
• 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.

Steps:

• Cook yuca:
• If using fresh yuca, remove peel and pink flesh using a vegetable peeler. Cover fresh or frozen yuca with salted cold water in a 3- to 4-quart saucepan. Bring to a boil, then simmer, covered, until yuca begins to split, 15 to 20 minutes. Transfer yuca with a slotted spoon to a cutting board, reserving water in pan. Cut into 1-inch wedges, pulling out and discarding tough core. Return yuca to cooking water and simmer, covered, until tender and completely translucent, 15 to 25 minutes more.
• Make pickled onions while yuca cooks:
• Cover onion with boiling-hot water in a heatproof bowl and let stand 15 minutes. Drain onion and return to bowl. Add lime juice and salt, tossing to coat, and let stand at least 5 minutes before serving.
• Make fish stew while yuca finishes cooking:
• Bring water, tomatoes, cilantro, cumin, and 3/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan. Reduce heat and simmer, covered, 5 minutes. Toss fish with remaining 3/4 teaspoon salt and stir into broth. Cook, uncovered, over moderate heat, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. 3Drain yuca and divide among 4 large soup bowls. Ladle fish stew over yuca and top with some of pickled onions.