👨‍🍳 作り方

1. 1

   In a large pot, combine the fish steaks, yuca, cilantro stems, cumin, achiote, salt, and pepper. Add enough water or fish broth to cover everything. Bring to a boil, then reduce heat and simmer until the yuca is tender and the fish is cooked through, about 25-30 minutes.

   ⏱️ 30 minutes

   💡 プロのコツ: Ensure the fish is cooked but not overcooked, as it will be flaked.
2. 2

   Remove the fish steaks and yuca from the pot. Set aside to cool slightly. Reserve the broth.

   💡 プロのコツ: Be careful when removing hot fish and yuca.
3. 3

   While the fish and yuca cool, prepare the 'curtido' (onion relish). In a bowl, combine the thinly sliced red onions with lime juice and a pinch of salt. Let it marinate for at least 15 minutes.

   ⏱️ 15 minutes
4. 4

   Flake the cooked fish into bite-sized pieces, discarding any bones or skin. Mash or slightly break down the cooked yuca in the broth, or remove and mash separately if you prefer a chunkier soup.

   💡 プロのコツ: Some prefer to leave the yuca in larger chunks.
5. 5

   Return the flaked fish to the pot with the broth and yuca. Add the minced garlic and chopped cilantro leaves. Simmer for another 5-10 minutes to allow the flavors to meld.

   ⏱️ 10 minutes
6. 6

   Adjust seasoning with salt and pepper if needed. Ladle the encebollado into bowls. Top generously with the marinated red onions (curtido) and a sprinkle of fresh cilantro.

   💡 プロのコツ: Serve immediately.