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Encebollado is a beloved Ecuadorian fish soup that’s deeply rooted in the coastal regions of the country. Known for its comforting and invigorating qualities, this hearty soup is traditionally made with fresh tuna, yuca (cassava), and a tangy onion broth. Encebollado is often enjoyed as a breakfast dish, especially popular as a remedy after a long night out. This recipe will guide you in making an authentic Encebollado, bringing the rich flavors of Ecuador to your kitchen.

Ingredients

2 lb (0.9 kg) fresh tuna or albacore, cut into large chunks

1 lb (0.45 kg) yuca (cassava), peeled and cut into chunks

2 large onions, thinly sliced

4 cloves garlic, minced

1 large tomato, chopped

1 red bell pepper, chopped

2 tbsp vegetable oil

1 tbsp ground cumin

1 tsp ground achiote (annatto)

4 cups (960 ml) fish stock or water

1/2 cup (120 ml) lime juice

1/4 cup (60 ml) cilantro, chopped

Salt, to taste

Pepper, to taste

Optional: pickled red onions, lime wedges, and sliced avocado for garnish

Instructions

Cook the Fish: In a large pot, bring the fish stock or water to a boil. Add the chunks of tuna or albacore and cook for about 10 minutes, or until the fish is opaque and flakes easily with a fork. Remove the fish with a slotted spoon and set aside. Reserve the cooking liquid.

Cook the Yuca: In the same pot with the reserved cooking liquid, add the yuca chunks. Cook for about 20-25 minutes, or until the yuca is tender. Remove the yuca and set aside.

Prepare the Base: In a large skillet, heat the vegetable oil over medium heat. Add the sliced onions, minced garlic, chopped tomato, and chopped red bell pepper. Sauté until the onions are soft and translucent, about 5-7 minutes. Add the ground cumin and ground achiote, stirring to combine.

Combine Ingredients: Add the sautéed onion mixture to the pot with the reserved cooking liquid. Stir in the lime juice and bring the mixture to a simmer. Add the cooked fish and yuca back into the pot, gently stirring to combine. Let the soup simmer for 10-15 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

Finish with Cilantro: Stir in the chopped cilantro just before serving to add a fresh, vibrant flavor to the soup.

Serving

Encebollado is best served hot, with a side of pickled red onions, lime wedges, and sliced avocado. It pairs wonderfully with crusty bread or rice. This hearty and nourishing soup is perfect for any time of day, offering a taste of Ecuador’s coastal culinary traditions.

Encebollado is more than just a soup; it’s a comforting dish that reflects the vibrant and rich flavors of Ecuador’s coast. With its combination of fresh fish, tender yuca, and a tangy broth, this traditional recipe is sure to become a favorite in your home. Whether you’re seeking a hearty meal or a bit of culinary nostalgia, Encebollado is the perfect choice.