Ecuadorian Encebollado de Pescado Recipe
Encebollado de pescado is a popular traditional Ecuadorian soup made with fresh tuna, onions, tomatoes, yuca (cassava), and spices.
Ingredients
Soup
- Tuna (or other fresh fish or seafood) – 2 lbs
- Yuca (fresh or frozen) – 2 lbs
- Olive oil or Sunflower oil – 2 tbsp
- Tomatoes (diced) – 2
- Red Onion (diced) – 1/2
- Chili Powder – 1 tsp
- Cumin (ground) – 2 tsp
- Water – 2 litres (8 cups)
- Cilantro (fresh, destemmed) – 1 handful
- Salt – to taste
Onion and Tomato Salsa
- Red onion (thinly sliced) – ½
- Tomatoes (diced) – 2
- Cilantro (finely chopped) – 1 handful
- Limes or Lemons (juiced) – 3
- Olive Oil – 1 tbsp
- Salt – to taste
Instructions
Soup
- Heat oil in a medium pot
- Add diced onions, tomatoes, chilli powder, cumin, and salt
- Add water and cilantro and bring to a boil
- Add fish and cook about 10 minutes or until it is done
- Remove fish and break into bite-sized pieces
- Add yuca to the boiling broth and cook about 30-40 minutes or until tender
- Remove the yuca and break it into small pieces
- Return everything to the pot and re-warm as needed
- Serve with onion and tomato salsa, avocado, toasted corn nuts, banana chips, or lemon/lime wedges
Onion and Tomato Salsa
- Combine the onions and tomatoes into a small bowl
- Drizzle the onions and tomatoes with olive oil and lemon or lime juice and stir
- Add cilantro and salt to taste and stir
- Let rest for about 30 minutes
Nutrition
Calories: 536kcalCarbohydrates: 66gProtein: 48gFat: 9gSaturated Fat: 1gCholesterol: 71mgSodium: 338mgFiber: 5gSugar: 6g
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