Encebollado a/k/a Ecuadorian Fish Stew

While on the Galapagos Islands, we visited El Rancho Manzanillo on Santa Cruz Island, which is home to a tortoise reserve. The massive tortoises had free run of the place and roamed around at their slow pace. After spending some time admiring the tortoises, we had an amazing lunch that included a cooking demonstration of Ecuador's most famous stew: Encebollado. This fish stew is a delicious meal or a side dish. MDS and I were surprised to learn that popcorn and plantain chips are standard stew toppings, a practice we have now adopted. Cebollas Encurtidas are also a standard topping that should not be missed.

When I made this stew, I used tuna, which is commonly used for this stew. I also used yuca, but you could use cassava, or if you cannot find either yuca or cassava, use potatoes. When using yuca or cassava, it is important to completely peel and cook it before incorporating it into the stew. The peel is a bit tougher than potato peel but can be removed with a standard peeler. Then cut the yuca or cassava into chunks and boil for about 15 minutes, drain, then add to stew.

Encebollado Fish Stew 

• 2 Tbsp. olive oil
• 1 red onion, diced
• 2 tomatoes, diced
• 1 tsp. chili powder
• 2 tsp. ground cumin
• 8 cups water
• 5-10 sprigs cilantro
• 1-2 pounds tuna
• 1 pound yuca or cassava
• optional toppings: lime, plantain chips, popcorn, cebollas encurtidas

In a large pot, heat the oil and fry the onion, tomato, cumin, and chili powder. Add water and cilantro and bring to a boil. Then add the tuna and cook until tuna is fully cooked, about 15 minutes. Strain the broth and reserve the tuna. Alternatively, reserve the tuna, and run the broth with vegetables through a blender. Return the broth to the large pot and keep warm. Meanwhile, peel the yuca or cassava and cut into bite-sized chunks. Cook the yuca or cassava for 15 minutes in boiling water, or until cooked and tender. Drain the yuca or cassava. Add the cooked yuca or cassava to the broth. Cut the tuna into bite-sized chunks and add to the stew. Cook on low a few more minutes. Serve with the optional toppings.

Cebollas Encurtidas or Lime Pickled Onions

This recipe results in a condiment to be added to any number of dishes. It is great on salads or sandwiches. We first had these onions on Encebollado, an Ecuadorian fish stew to be featured next on this blog. These lime pickled onions have a bright citrus and salty flavor that brightens any dish. They are so delicious that they can be eaten on their own or as an addition to many savory meals.

This recipe is very easy to make and needs to be made ahead. The Cebollas Encurtidas can be stored in an airtight container for two to three weeks in the refrigerator. This recipe is the most basic version of an encurtidas featuring just onions. Other vegetables could be added for different flavors. The Spanish name translates to cut onions

Cebollas Encurtidas 

• 2 small red onions
• 6 Tbsp. lime juice
• 1 Tbsp. light olive oil
• 1 Tbsp. plus more to taste salt

Slice onion very finely and place in a bowl. Sprinkle with one tablespoon of salt and a squeeze of lime juice. Let rest for 10 minutes. Cover the onions with lukewarm water and let rest for another 10 minutes. Rinse and drain the onions. Add lime juice, salt to taste, and oil. Mix well. Cover and refrigerate the onions. Onions will turn pinkish in about 3 hours and very pink overnight. Add the onions to your favorite dish. Enjoy!

Coffee Lemonade

Continuing with delicious recipes from Ecuador, this coffee lemonade is a cool treat on a warm day. We had this coffee lemonade on Santa Cruz Island. Santa Cruz Island is home to Puerto Ayora, the largest town in the Galapagos, with about 20,000 residents. Santa Cruz is also home to the Charles Darwin Research Station, where you can see hundreds of young Galapagos tortoises. And Santa Cruz is also the hub of Galapagos tourism with many restaurants with amazing food and drink. This coffee lemonade reminds me of the blend of iced tea and lemonade known as an Arnold Palmer. The drink is a nice mix of sweet and tart.

The proportions below are the basic mix that can be easily multiplied for more or larger drinks. MDS likes cold brew coffee, so we always have some in the refrigerator. Otherwise, make coffee and allow it to cool. I used bottled lemon juice, which worked fine for this recipe. I recommend mixing then immediately enjoying this drink rather than making ahead.

Coffee Lemonade

• 1/4 cup cold coffee
• 1/4 cup lemon juice
• 1 Tbsp. sugar
• dash of salt

In a shaker, add coffee, lemon juice, sugar, and salt. Shake until the sugar is dissolved. Add ice. Enjoy!