Recipe of Onions from Ecuador
Today I will show you
Recipe Summary
Preparation
30 min
Cooking
1 min
Servings
3
Difficulty
Easy
3
Servings
30 min
Preparation
1 min
Cooking
Easy
Fish
Ingredients
- 3 slices pretty
- 2 pieces yuca from Mercadona
- 2 ripe tomatoes, chopped
- 1 chopped onion
- 3 teaspoons achiote
- 2 teaspoons ground cumin
- A little bit of ground sweet paprika
- 8 cups water
- 5 coriander sprigs
- Salt to taste
- A little ginger
Join me and let's see how to make Onions from Ecuador
Instructions:
- Prepare a stir-fry with onion, tomato, achiote and coriander.
- Add the water and then the diced cassava, let it cook long enough, until it is soft.
- Add a sachet of fish stock or do it naturally with morralla.
- Add the spices: cumin, sweet paprika, ginger and salt.
- I add the fish slices and after 5 minutes or so, I take them out and shred them; I put them back inside.
- When I serve the dish hot, I go where I had the tanned one and throw a handful on top of it.
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Step 2
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Step 5
Step 6
Tips for this recipe
Here are some useful tips to perfectly prepare Onions from Ecuador and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Onions from Ecuador to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is 1 minutes.
This recipe is designed for 3 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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