Onion-fish soup is the Ecuadorian hangover cure. To learn how to prepare it at home, we talk to Maribel Lara.
- 1 stick celery
- 2 bay leaves
- ½ kg Spanish onions, sliced (leaving 1 whole)
- 1 kg bonito fish
- 1 kg tomatoes
- ½ kg casaba
- 1 bunch coriander
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat 2 litres of water, celery, bay leaves, and 1 whole onion in a large pot over high heat. Bring to the boil. Reduce heat to low, add the fish, and simmer for 10 minutes to make a fish stock. Remove the fish from the pot.
Add the tomatoes to the pot and cook for a further 10 minutes.
Place the fish stock, in batches, in the jug of a blender. Season with a pinch each of salt and pepper. Blend until a smooth soup forms.
Debone the cooked fish. Place on a tray to rest.
In another pot of boiling water, cook the casaba until soft. Drain and mash the casaba. Transfer to a tray.
Slice the rest of the Spanish onions and set aside. Finely chop the coriander. Place this on top of the onions.
Place the casaba mash in a large bowl. Top with the fish, onions and coriander. Pour over the soup.
If desired, add lemon juice, oil, or American mustard. The dish is served with banana chips or popcorn.