Ecuadorian Fish Soup: Encebollado at Home

Ecuadorian fish soup, often called encebollado, is a coastal dish of tender fish and yuca served in a warmly spiced broth with tangy red onion. This version uses tuna, tomato, cumin, and cilantro, with lime and crunchy toppings added at the table; ingredients and techniques vary between regions and households.

Ingredients

1½ lb (680 g) tuna steaks, preferably albacore, about 1 inch (2.5 cm) thick; remove any skin and large bones
1½ lb (680 g) peeled yuca, fresh or frozen, cut into 2-inch (5 cm) pieces
8 cups (1.9 L) water
1 medium yellow onion, about 5 oz (150 g), peeled and halved
1 celery rib, about 2 oz (55 g), cut into large pieces
4 garlic cloves, about 12 g, peeled and lightly crushed
6 cilantro stems, about 6 g, plus ¼ cup (10 g) chopped cilantro leaves for serving
1½ teaspoons fine salt, divided, plus more to taste
1 teaspoon ground cumin, divided
½ teaspoon black pepper
1 tablespoon (15 ml) neutral oil
1 medium red onion, about 5 oz (150 g), finely diced for the soup
2 medium ripe tomatoes, about 10½ oz (300 g), finely diced
½ teaspoon ground achiote or annatto, optional
1 medium red onion, about 5 oz (150 g), very thinly sliced for the topping
3 tablespoons (45 ml) fresh lime juice, plus lime wedges for serving
¼ teaspoon fine salt for the onion topping
1 cup (30 g) plantain chips, such as chifles, for serving
½ cup (75 g) toasted corn kernels, such as cancha, for serving, optional

Instructions

Make the quick onion topping. Put the thinly sliced red onion in a small bowl with the lime juice and ¼ teaspoon salt. Toss well and set aside for at least 20 minutes while you prepare the soup, stirring once or twice. The onion will soften slightly and turn bright pink; it should remain crisp, not limp. This is a quick fresh pickle, not a long-term preserving method.
Start the aromatic broth. Put the water, halved yellow onion, celery, garlic, cilantro stems, 1 teaspoon salt, ½ teaspoon cumin, and black pepper in a large pot. Bring to a boil over high heat, then lower the heat and simmer uncovered for 8 minutes so the aromatics flavor the water. Keep the liquid at a gentle simmer rather than a hard boil.
Poach the tuna. Lower the tuna steaks into the broth. Simmer gently for about 8 to 10 minutes, turning once if the steaks are not fully submerged. Check the thickest part with a food thermometer; USDA FSIS guidance sets fish’s safe minimum internal temperature at 145°F (63°C). Lift the fish onto a plate as soon as it reaches that temperature, so it does not become dry while the yuca cooks. When cool enough to handle, break it into large flakes and discard any bones.
Cook the yuca in the broth. Strain the broth into a heatproof bowl, discard the spent onion, celery, garlic, and cilantro stems, and return the clear broth to the pot. Add the yuca and bring it back to a steady simmer. Cook uncovered for about 22 to 25 minutes, until a fork slides into the thickest pieces and the centers are tender. Fresh yuca can vary in size and age, so begin checking early. If using frozen yuca, add it straight from the freezer and allow a few extra minutes if needed.
Make the tomato-onion refrito. While the yuca cooks, warm the oil in a skillet over medium heat. Add the finely diced red onion and cook for 3 to 4 minutes, stirring, until softened. Add the tomatoes, remaining ½ teaspoon cumin, and the optional achiote. Cook for another 4 to 5 minutes, stirring often, until the tomatoes collapse and the mixture looks saucy. Achiote adds a gentle earthy flavor and a deeper orange color; it is optional and does not need a substitute.
Finish the soup. When the yuca is tender, transfer about 1 cup (150 g) of it to a bowl and mash it with a fork. Stir the mashed yuca and tomato-onion mixture into the pot. This lightly thickens the broth without cream or flour. Simmer for 5 minutes, then taste and add more salt if needed. Cut the remaining yuca into bite-size pieces if the chunks are large, and return them to the pot with the flaked tuna. Warm gently for 1 to 2 minutes; avoid boiling after the fish goes back in.
Serve hot. Ladle broth, yuca, and fish into bowls. Top each serving with a spoonful of the lime-pickled onion and chopped cilantro. Put plantain chips, toasted corn if using, and lime wedges on the table so everyone can add them just before eating.

Tips

Choose a firm fish. Albacore tuna is common in encebollado, but yellowfin tuna, mahi-mahi, or another firm white fish works too. A milder fish changes the flavor but still suits the broth. Use steaks or thick fillets that will hold together through poaching and flaking.
Handle yuca carefully. Fresh yuca should be peeled completely, including its thin brown outer layer and pinkish inner layer, then cut into pieces. If a piece has a tough, woody core, remove it after cooking. Frozen peeled yuca is a convenient substitute and often needs a little more simmering time.
Keep the fish tender. Use a gentle simmer, check the thickest piece with a thermometer, and remove it promptly at 145°F (63°C). A rolling boil can break the fish apart and make it dry. Add the flakes back only long enough to warm them through.
Adjust the broth, not the toppings. If the soup seems too thick, loosen it with hot water or a little unsalted fish stock. If it tastes flat, add salt gradually and serve lime at the table. Keep the onion topping separate until serving so it stays bright and crisp.

Serving Suggestions

Serve encebollado as a generous main-course soup, with plenty of fish and yuca in every bowl. The lime-pickled onion is more than decoration: its sharp, fresh flavor balances the savory broth. Add chopped cilantro and a squeeze of lime, then scatter plantain chips over the top at the last moment for crunch. Chifles—the thin, crisp plantain chips often served alongside Ecuadorian soups—are a useful substitute for a more traditional garnish if they are easier to find.

Toasted corn kernels, often sold as cancha or maiz tostado, bring a firm, nutty crunch. They are optional, and ordinary unsalted corn nuts can stand in, though they may be harder and saltier. Some people like extra hot sauce, while others keep the soup mild and let each person season a bowl. Serve extra lime wedges and a small dish of sliced onion at the table, and offer plain rice or warm bread if you want a more substantial meal. Keep crunchy toppings out of the pot; they soften quickly in hot broth.

Variations

Encebollado varies by location and cook, so treat this recipe as a practical home version rather than a single definitive formula. For a more pronounced seafood flavor, replace up to 2 cups (475 ml) of the water with unsalted fish stock. Avoid strongly flavored or salty stock, which can overwhelm the tuna and make the finished soup too salty. If using a packaged stock, taste the broth before adding any extra salt.

For a different fish, use 1½ lb (680 g) of firm mahi-mahi or thick white fish in place of the tuna, keeping the same thermometer check and removing it as soon as it reaches 145°F (63°C). A softer fish can be used, but handle it gently because it may break into smaller pieces. If fresh tomatoes are underripe, use 1½ cups (270 g) canned diced tomatoes, drained; the refrito will be softer and a little less fresh-tasting. For a vegetarian-inspired variation, make a tomato and yuca soup with vegetable stock and omit the fish, but note that it is no longer the classic fish-based dish. You can also leave out the optional toasted corn or achiote without changing the basic method.

Storage and Reheating

For food safety, refrigerate the soup within 2 hours of cooking, storing it in a covered, shallow container. Keep the lime-onion topping, cilantro, and crunchy garnishes in separate containers; the chips and corn will lose their texture if stored in the broth. The cooked soup keeps in the refrigerator for 3 to 4 days. Fish can become firmer after chilling, so the texture is best when the soup is eaten soon after it is made.

Reheat only the amount you plan to serve, in a saucepan over medium-low heat, stirring gently until the soup is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Avoid a prolonged boil, which can break up the fish and over-soften the yuca. Add a splash of water if the broth has thickened in the refrigerator, then finish with fresh lime and toppings. You can freeze the soup for up to 2 months for better quality, although yuca may become softer and more crumbly after thawing. Thaw it in the refrigerator and reheat to 165°F (74°C); do not freeze the fresh onion garnish or plantain chips with it.

Frequently Asked Questions

What is encebollado?
Encebollado is a fish-and-yuca soup associated with Ecuador’s coastal cuisine. The name refers to onion, and a bright onion topping is a characteristic part of serving it. Tuna, especially albacore, is a familiar choice, but recipes vary in their fish, seasonings, and toppings.

Can I use canned tuna?
Fresh or frozen tuna steaks are preferable because they can be gently poached in the broth and flaked into substantial pieces. Canned tuna is already cooked and will not have the same texture. If it is your only option, make the broth and cook the yuca as directed, then fold in drained canned tuna at the end just to warm it; do not poach it with the aromatics.

How do I know when yuca is cooked?
It is ready when a fork passes through the center easily and the flesh looks tender rather than chalky or firm. The time depends on the size and freshness of the pieces, so use the stated 22-to-25-minute range as a guide and check a thick piece. If the outside is tender but the center is still firm, keep simmering and check again every few minutes.

Can I make the soup ahead?
Yes. Cook the broth, yuca, and refrito, then cool and refrigerate them promptly. For the best fish texture, cook and flake the tuna close to serving time, or store it separately and fold it in as you reheat the broth. Make the onion topping the day you serve the soup; it is quick to prepare and tastes freshest when its crunch remains.

Is this soup spicy?
No—the recipe is gently seasoned with cumin and black pepper, not hot chile. Put hot sauce or sliced fresh chile on the table for anyone who wants heat. That approach keeps the broth’s fish, tomato, and lime flavors clear and lets each person adjust their own bowl.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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