Encebollado de Pescado
A hearty and flavorful fish soup, considered by many to be Ecuador's national dish. It features tuna or albacore in a broth with yuca, onions, cilantro, and spices, often served as a breakfast or hangover cure.
🧂 Ingredients
- 1 kg Albacore or tuna steaks(skinless and boneless)
- 500 g Yuca (cassava)(peeled and cut into 1-inch pieces)
- 2 large Red onions(thinly sliced)
- 4 cloves Garlic(minced)
- 1 bunch Cilantro(stems and leaves separated, chopped)
- 1 tsp Cumin
- 1 tsp Achiote powder or paste
- 2 tbsp Vegetable oil
- 2 tbsp Lime juice
- to taste Salt
- to taste Black pepper
- 2 liters Water or fish broth
👨🍳 Instructions
- 1
In a large pot, combine the fish steaks, yuca, cilantro stems, cumin, achiote, salt, and pepper. Add enough water or fish broth to cover everything. Bring to a boil, then reduce heat and simmer until the yuca is tender and the fish is cooked through, about 25-30 minutes.
⏱️ 30 minutes💡 Tip: Ensure the fish is cooked but not overcooked, as it will be flaked. - 2
Remove the fish steaks and yuca from the pot. Set aside to cool slightly. Reserve the broth.
💡 Tip: Be careful when removing hot fish and yuca. - 3
While the fish and yuca cool, prepare the 'curtido' (onion relish). In a bowl, combine the thinly sliced red onions with lime juice and a pinch of salt. Let it marinate for at least 15 minutes.
⏱️ 15 minutes - 4
Flake the cooked fish into bite-sized pieces, discarding any bones or skin. Mash or slightly break down the cooked yuca in the broth, or remove and mash separately if you prefer a chunkier soup.
💡 Tip: Some prefer to leave the yuca in larger chunks. - 5
Return the flaked fish to the pot with the broth and yuca. Add the minced garlic and chopped cilantro leaves. Simmer for another 5-10 minutes to allow the flavors to meld.
⏱️ 10 minutes - 6
Adjust seasoning with salt and pepper if needed. Ladle the encebollado into bowls. Top generously with the marinated red onions (curtido) and a sprinkle of fresh cilantro.
💡 Tip: Serve immediately.
💡 Pro Tips
- ✓For a richer flavor, use fish broth instead of water.
- ✓The quality of the fish is crucial; fresh albacore or tuna is highly recommended.
- ✓Encebollado is traditionally served with toasted corn (cancha), plantain chips (chifles), or bread.
🔄 Variations
- Spicy Encebollado: Add a finely chopped habanero pepper or a dash of hot sauce to the broth.
- Creamy Encebollado: Some variations include a touch of milk or coconut milk for a creamier texture, though this is less traditional.