Encebollado (Encebollado)
Overview
Encebollado is Ecuador's famous fish soup, made with albacore tuna and yuca in a broth flavoured with tomato, onion, cumin and coriander. It is topped with a generous heap of red onion pickled in lime juice, which gives the dish its name, meaning 'with onions'. It is served with lime wedges, chilli and crispy plantain chips or popcorn on the side. It is a common breakfast on the coast and is widely regarded as a cure for the night before.
History
Encebollado comes from Ecuador's Pacific coast, especially around Guayaquil, where tuna fishing is important. It is one of the most popular dishes in the country and is often called a national dish. Specialist restaurants serve it in the morning, and competitions are held to find the best version. It is also a common dish in Ecuadorian communities abroad.
Main ingredients
Albacore tuna, yuca, red onion, tomato, coriander, lime. The soup is built on fish broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Recipe outline serves 4 · ~65 min
Ingredients
- 600 g albacore tuna
- 500 g yuca, in chunks
- 2 tomatoes, 1 onion, 2 garlic cloves
- cumin, coriander
- 2 red onions, sliced and pickled in lime
- plantain chips, lime, chilli
Allergens: Contains: Fish. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Make a broth with tomato, onion, garlic, cumin and coriander stems in 2 l water.
- Add the tuna and poach for 10 minutes; flake it.
- Cook the yuca in the broth until soft, breaking some to thicken.
- Return the fish and serve with pickled onion, lime, chilli and chips.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.