ENCEBOLLADO DE PESCADO (FRESH TUNA SOUP WITH PICKLED ONIONS)

Steps:

• PICKLED RED ONION AND TOMATO SALSA:.
• Cut each onion in half, slice very finely and place in a bowl. Sprinkle with 1 tablespoon salt and let rest for about 10 minutes.
• Cover the onions with lukewarm water and let rest for another 10 minutes.
• Rinse and drain the onions.
• Add the lime juice and the oil, place in the fridge until about 30 minutes before serving.
• Cut the tomatoes in half and slice very finely.
• Mix the onions, sliced tomatoes and cilantro, taste and add salt if necessary.
• FISH SOUP:.
• Heat the oil on medium heat to make a refrito (fried preparation to add to recipe) with diced onion, tomato, cumin, chili powder and salt.
• Add the water and cilantro springs, bring to a boil.
• Add the tuna and cook for until the tuna is fully cooked, about 15 minutes.
• Drain the tuna and keep the broth to cook the yuca.
• Separate or break the tuna into small to medium size pieces.
• Bring the tuna broth to a boil and add the yucas, cook until tender but firm, about 30-40 minutes for the frozen yuca.
• Take the yuca from the broth, remove the strings and cut into bite size chunks.
• Add the yuca chunks and tuna pieces to the broth, taste and add salt if needed.
• Re-warm the soup if necessary and serve topped with a good amount of pickled onion and tomato salsa. If desired, can also serve with avocado slices and extra lime slices.