Encebollado!

One of my favorite dishes from Ecuador, if not my most favorite, encebollado simply is amazing. It makes a great meal for any time of day and always fill you up. I found an original Spanish recipe, but have decided to translate it in order to spread the good word. ¡Provecho!

ENCEBOLLADO

Ingredients:
2 lbs. albacore or any other kind of fresh tuna
1 lb. yuca (cassava)
1 medium red onion, sliced and pickled
1 tomato, sliced
3 tablespoons cayenne pepper
Salt
Pepper
Carawy seed
Cilantro
MSG

Preparation:
Cook the yuca in three cups of water, adding salt to the water. When it is tender but not soft drain the water.
Cook the fish in a pot with three cups of water. Season with salt, cayenne pepper, cilantro, MSG, pepper, caraway, and tomato.
When the fish is cooked (but not stewed), remove it from the pot and seperate it into chunks. Save the fish broth.
Add the fish broth to the yuca pot and smash the yuca into medium chunks.

Serving:
Serve the encebollado in a soup bowl after combining the fish chunks with the yuca/fish broth. Guayaquileños always season theirs with plenty of chifle, ají, and limón--so I recommend that.