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