Je was op zoek naar: encebollado (Spaans - Engels)

encebollado
encebollado

atun encebollado
gratin pasta

guiso encebollado
stew flavoured with onions

civet / encebollado
game stew / “civet” / jugged meat

encebollado de pescado
dead-awaker

hígado de cerdo encebollado
pork liver in onion sauce

el encebollado de pescado es una sopa típica ecuatoriana, de la región costeña.
encebollado de pescado is one of my favorite soups, the name is hard to translate, and literally it could be translated as onioned fish soup.

en primavera, destaca el hornazo que se degusta en semana santa, el rosco frito o las comidas de cuaresma, como el encebollado, bacalao y sardinas arenques.
in spring, we can emphasize the hornazo (easter pie) which is tasted in holy week, the fried rosco (ring-shaped roll) or the foods of carnival, such as the encebollado (cod, onion, olives, vinegar and potatoes), cod and herrings.

a mucha gente le gusta pasar el fin de año en la playa, la fiesta dura toda la noche y se le da la bienvenida al primer amanecer del año nuevo con un buen ceviche, encebollado de pescado, o aguado de gallina para desayunar.
the dinner can include turkey, roasted pork or other meat specialties. it is also popular to spend new year’s eve at the beach, the party lasts the whole night and you’ll welcome the first sunrise of the new year with a delicious breakfast of ceviche or an aguado de gallina – a thick chicken soup.

de las costas valencianas son características las palayas, a la vez que el congrio, la pescadilla, la merluza, la lubina, la dorada, el salmonete, el rape, y unos peces pequeños llamados aladroc (boquerón), preparados en frituras, asados, a la sal, en suquet, encebollados, en salsa de almendras o a la naranja y de otras mil formas creadas por la fértil imaginación mediterránea.
typical fish from the valencian coasts include the spotted flounder, conger, whiting, hake, sea bass, gilt-head sea bream, red mullet, anglerfish and a small fish called the "aladroc" (anchovy), which can be fried, baked, covered in a salt casing, cooked in a "suquet" (type of stew), served with onion, with an almond or orange sauce or prepared in any other of the many ways which have been invented by the fertile mediterranean imagination.