Encebollado, Spanish for onionized, is an onion dressed fish stew from Ecuador regarded there as a national dish, especially popular along the country's coastal regions. It is made from albacore, tuna, billfish or bonito simmered with boiled cassava and pickled red onion, dressed with tomato and seasonings such as pepper or coriander, and is traditionally served with lime, toasted corn and banana chips called chifles.
Facts
Classification
Dietary SuitabilityContains Fish or Shellfish 1 Origin Region Connections
In Cuisine
Source Wikipedia: Encebollado
Uses Ingredient
Source Wikipedia: Encebollado
Source Wikipedia: Encebollado
Source Wikipedia: Encebollado
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Wikipedia: Encebollado
Sources
1. Wikipedia: Encebollado
Infobox, country
Ecuador
Introduction
Encebollado (Spanish: onionized, participle of "encebollar" to onionize/to make in onions) is an onion-dressed fish stew from Ecuador, where it is regarded as a national dish.
- Uses Ingredient: Red Onion, Infobox main_ingredient field: Fish (albacore or other tuna or billfish), cassava, pickled red onions
- Uses Ingredient: Cassava, Infobox main_ingredient field: Fish (albacore or other tuna or billfish), cassava, pickled red onions
- Uses Ingredient: Tuna, Infobox main_ingredient field: Fish (albacore or other tuna or billfish), cassava, pickled red onions
In Cuisine: Ecuadorian Cuisine, Lead section
an onion-dressed fish stew from Ecuador
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