Ecuadorian Encebollado de Pescado Recipe
Encebollado de pescado is a popular traditional Ecuadorian soup made with fresh tuna, onions, tomatoes, yuca (cassava), and spices.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Soup
Cuisine American
Servings 6
Calories 536 kcal
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
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
Calories: 536kcalCarbohydrates: 66gProtein: 48gFat: 9gSaturated Fat: 1gCholesterol: 71mgSodium: 338mgFiber: 5gSugar: 6g
Keyword Ecuadorian Encebollado de Pescado Recipe