Encebollado is a beloved Ecuadorian fish soup, often enjoyed for breakfast or lunch, with tender fish, yuca, bright pickled onion, and lime.
The broth begins with tomato, cumin, and achiote, while the fish cooks gently so it stays tender. Fresh onion and citrus bring the finished bowl to life.
Cook the fish just until it flakes, then remove it while the yuca finishes so the fish does not become dry.
Serving Suggestions
Serve with toasted corn, plantain chips, extra lime, cilantro, and aji sauce.
Recipe Notes
Store the broth, fish, and onion separately for up to 3 days. Reheat the broth before adding the fish back to each bowl.
Ecuadorian Encebollado
A comforting Ecuadorian fish and yuca soup with tomato-cumin broth, pickled red onion, lime, and cilantro.
Equipment
- Large stockpot
- Small saucepan
- Chef’s knife
- Fine sieve
- Serving bowls
Ingredients
Fish and Yuca
- 2 lb tuna or firm white fish cut into large pieces
- 1 lb yuca peeled and cut into chunks
- 8 cups water
- 1 tsp salt
Broth
- 1 tbsp achiote oil
- 1 large yellow onion diced
- 2 medium tomatoes chopped
- 1 tbsp ground cumin
- 2 cloves garlic minced
- 1/2 cup pickled red onion for serving
- 1/4 cup fresh cilantro chopped
- 2 medium limes cut into wedges
- 1/2 cup toasted corn for serving
Instructions
Cook the Fish and Yuca:
- Bring the water and salt to a simmer in a large pot. Add the fish and cook for 8 to 10 minutes, until just tender.
- Transfer the fish to a plate. Add the yuca to the same pot and cook for 20 to 25 minutes until tender.
- Strain and reserve the broth. Remove any fibrous core from the yuca and break the fish into large flakes.
Build the Broth:
- Heat the achiote oil in a saucepan. Cook the onion until soft, then add the tomatoes, garlic, and cumin.
- Cook for 8 minutes until the tomatoes break down. Add the mixture to the reserved broth and simmer for 10 minutes.
Serve:
- Divide the yuca and fish among bowls. Ladle over the hot broth.
- Top with pickled red onion, cilantro, toasted corn, and lime. Serve with aji sauce if desired.
Notes
- Use canned tuna only as a last-minute shortcut; fresh fish gives the broth its best texture.
- Achiote oil can be made by gently heating annatto seeds in oil and straining them.
Nutrition
Calories: 430kcalCarbohydrates: 43gProtein: 44gFat: 10gSaturated Fat: 2gCholesterol: 75mgSodium: 690mgFiber: 5gSugar: 6g