Country: Ecuador Region / Locale: Ecuadorian Servings: 4-6 servings

Ingredients

• fresh albacore or tuna – 1 lb / 450 g
• red onion – 2 medium, thinly sliced
• cassava (yuca) – 1 lb / 450 g, peeled and diced
• tomatoes – 2 large, grated or blended
• fish stock – 4 cups / 960 ml
• cumin – 1 tsp / 5 g
• chili powder – 1/2 tsp / 2.5 g
• lime juice – from 2 limes
• cilantro – 1/4 cup / 15 g, chopped
• salt and pepper – to taste
• vegetable oil – 2 tbsp / 30 ml

Instructions

1. In a large pot, heat the vegetable oil over medium heat and sauté the sliced onions until they are translucent.
2. Add grated tomatoes, cumin, and chili powder. Cook until the mixture thickens slightly.
3. Pour in the fish stock and bring to a simmer.
4. Add the diced cassava and cook until tender, about 25-30 minutes.
5. Place the fish into the pot and poach until cooked through, about 10-15 minutes. Remove the fish and set aside.
6. Shred the cooked fish and return it to the pot. Season the stew with lime juice, salt, and pepper to taste.
7. Stir in chopped cilantro before serving.

Substitutions

• albacore or tuna -> any firm white fish such as mahi-mahi
• cassava (yuca) -> potatoes
• fish stock -> vegetable broth with added seafood seasoning

Enhancements in the Next Evolution

• Add sliced cooked corn for additional texture.
• Top with sliced avocado for creaminess.
• Include chopped green onions for extra flavor.