Ecuadorian Encebollado Fish Soup

Ingredients

• 10 oz firm white fish fillet
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 cup crushed tomatoes
• 2 cups fish or vegetable broth
• 8 oz cooked cassava, cubed
• 1 tsp ground cumin
• 1/2 red onion, thinly sliced
• 1 tbsp lime juice
• 2 tbsp cilantro
• Salt and black pepper

Steps

1. Toss sliced red onion with lime juice and a pinch of salt; set aside to soften.
2. Cook diced onion and garlic in oil until fragrant, then add tomatoes and cumin.
3. Pour in broth and simmer 10 minutes before adding cassava.
4. Nestle fish in the gently simmering soup and cook until opaque and flaky, 5 to 7 minutes.
5. Divide soup between bowls, top with pickled onion and cilantro, and serve immediately.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.