Ecuadorian encebollado is a hearty coastal fish soup made with tuna, tender yuca, and a savory tomato-cumin broth, topped with tangy red onion. Its warm, gently spiced base and bright, limey garnish balance each other beautifully, while the yuca makes the soup substantial enough for a meal.
Ingredients
- 1 1/2 lb (680 g) firm tuna steaks, fresh or thawed
- 1 1/2 lb (680 g) peeled yuca, cut into 2-inch (5 cm) pieces; fresh or frozen
- 8 cups (1.9 L) water
- 1 small yellow or white onion, about 4 oz (110 g), peeled and quartered
- 2 medium ripe tomatoes, about 10 1/2 oz (300 g), roughly chopped
- 4 garlic cloves, about 12 g, peeled and lightly crushed
- 1 tablespoon (15 ml) neutral oil, such as avocado or vegetable oil
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon fine salt (6 g), plus more to taste
- 1/2 teaspoon ground black pepper (1 g)
- 1 bunch cilantro, about 1 oz (30 g), divided into stems and leaves
- 1 medium red onion, about 5 oz (150 g), thinly sliced
- 2 tablespoons (30 ml) fresh lime juice, plus lime wedges for serving
- 2 tablespoons (30 ml) water, for the onion topping
- 1 small jalapeño, thinly sliced, optional
Instructions
- Make the onion topping. Put the sliced red onion in a small bowl with the lime juice, 2 tablespoons (30 ml) water, and a pinch of salt. Toss well and gently squeeze the slices with clean fingers so they soften slightly. Set aside for at least 20 minutes, tossing once or twice. The onion should turn glossy and pleasantly sharp, not limp. Keep it at room temperature only while preparing the soup; if your kitchen is very warm, refrigerate it during the wait.
- Prepare the broth base. Heat the oil in a large heavy pot over medium heat. Add the quartered yellow or white onion, tomatoes, garlic, cumin, salt, and pepper. Cook for 5 minutes, stirring often, until the tomatoes begin to soften and release juice. Add the water and cilantro stems. Bring the pot to a gentle simmer, which takes about 5 minutes, then simmer for 12 minutes to draw flavor from the aromatics. Avoid a hard boil, which can make the broth cloudy and splashy.
- Poach the tuna. Lower the tuna steaks carefully into the simmering broth. Keep the liquid at a gentle simmer and cook the fish for about 8 minutes, turning once if needed for even cooking. Thickness affects timing, so check the center of the thickest piece with a food thermometer: USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. Lift the cooked tuna onto a plate and let it cool just enough to handle. Remove and discard the cilantro stems. Keep the broth warm.
- Cook the yuca. Add the yuca pieces to the broth and simmer for about 25 minutes, or until a fork slides into the thickest pieces easily. Fresh and frozen yuca can vary in size and age, so begin checking around 20 minutes and continue until tender. If the broth drops below the yuca as it cooks, add a little hot water. Remove any tough, woody central fibers you can see when the pieces split; discard the fibers and return the tender yuca to the pot.
- Finish the soup. Break the tuna into large bite-size flakes, checking for any bones, and return it to the pot. Taste the broth and adjust the salt, pepper, and cumin if needed. Chop most of the cilantro leaves and stir them in just before serving, saving a little for garnish. Warm the soup gently for a minute or two so the fish heats through without breaking into tiny flakes. Divide the yuca, tuna, and broth among six bowls. Top each bowl with a generous spoonful of the lime-pickled onion, a little of its tangy liquid, cilantro, and jalapeño if using. Serve promptly with lime wedges.
Tips
- Choose fish that holds together. Tuna steaks are traditional in many versions and are easy to flake into the finished soup. If tuna is unavailable, use a firm white fish such as cod, haddock, or halibut; it will give the broth a milder flavor and may break apart more easily. Check any substitute for the same safe fish temperature.
- Handle yuca carefully. Peeled frozen yuca is a convenient option and usually cooks evenly; thaw it according to its package directions if the pieces are frozen into a solid block. Fresh yuca should be peeled completely before cooking. Tenderness matters more than the exact timer, and its fibrous center should not be eaten.
- Keep the broth gentle. A rolling boil can make the tuna fall apart and can cause yuca pieces to break up before they are tender inside. A calm simmer gives you more control. If the soup thickens too much, loosen it with hot water rather than cold water, which can interrupt the simmer.
- Adjust the onion’s sharpness. Thin slices pickle more quickly and are easier to eat as a topping. If the raw onion tastes too strong, rinse the slices briefly in cool water before adding the lime and salt; they will be milder and a little less pungent.
Serving Suggestions
Serve encebollado hot in deep bowls, making sure each portion gets a fair share of tuna, yuca, and broth. Put extra lime wedges, chopped cilantro, and the remaining pickled onion on the table so everyone can season a bowl to taste. The lime is especially useful at the table: a small squeeze brightens the savory broth without making the whole pot more acidic.
In Ecuador, accompaniments vary by household and region. Crisp plantain chips, often called chifles, are a classic choice for crunch; add them at the table so they do not soften in the soup. Toasted corn, popcorn, or crusty bread also works well alongside a bowl. For a more filling meal, serve a small portion of rice, but keep it separate or add it just before eating so it does not soak up too much broth. A simple avocado salad or sliced ripe avocado offers a cool, creamy contrast to the hot soup.
Variations
Encebollado has regional and family variations, so the balance of tomato, cumin, herbs, and toppings is not identical everywhere. This version uses a straightforward tomato-and-cumin broth with tuna and yuca. Some cooks prefer a more pronounced onion flavor in the broth, while others add extra cilantro or serve the soup with additional condiments. Adjusting those details is a practical way to make the dish suit your table without losing its defining combination of fish, yuca, broth, and onion topping.
For a milder fish flavor, substitute firm white fish for some or all of the tuna. The soup will still be satisfying, though the broth may taste less robust. If you cannot find fresh cilantro, use the leaves from a smaller bunch of flat-leaf parsley as a garnish; it gives a fresh finish but does not taste quite like cilantro. For extra heat, serve sliced jalapeño or a hot sauce on the side rather than adding it to the whole pot, so diners can choose their own level.
Yuca is a defining ingredient, but if it is unavailable, peeled potato can provide a similarly hearty texture. Use about 1 1/2 lb (680 g) peeled potatoes cut into chunks and simmer until tender, checking after 15 minutes. This is a useful pantry substitution, not the same traditional character: potato is less starchy and has a different flavor from yuca. Avoid cooking both potato and yuca for the same length of time, since potato may become mushy first.
Storage and Reheating
Refrigerate leftover soup within 2 hours of cooking, placing it in shallow, covered containers so it cools promptly. Store the pickled onions separately if possible; keeping them out of the broth preserves their crispness and lets you add a fresh, bright topping when serving. The cooked soup keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in airtight freezer-safe containers, leaving a little room for expansion; use within about 2 months for best quality. Yuca may soften after freezing and thawing, but the soup remains suitable to eat when handled safely.
Reheat only the amount you plan to serve in a saucepan over medium-low heat, stirring gently until it is steaming throughout. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid a vigorous boil, which can shred the fish and break down the yuca. If the broth has thickened in the refrigerator, add a splash of water while reheating. Add fresh onion topping, cilantro, and lime after the soup is hot. Discard soup that has been left at room temperature for more than 2 hours.
Frequently Asked Questions
What does encebollado mean?
The name is related to cebolla, the Spanish word for onion. In this dish, onion is both part of the flavor story and a prominent finishing touch: thinly sliced red onion is dressed with lime and served over the fish soup. That tangy topping is one of the features that makes a bowl taste lively rather than simply rich and savory.
Can I make encebollado with frozen fish?
Yes. Thaw the fish safely in the refrigerator before cooking, then pat it dry and follow the same poaching method. If you cook it from frozen, the broth temperature will drop and the timing will change, making it harder to control the fish’s texture. In either case, check the thickest part with a food thermometer and cook fish to 145°F (63°C).
How do I know when yuca is done?
It is ready when a fork or thin knife passes through the thickest part without resistance and the flesh begins to split. If the outside is tender but the center is still firm, continue simmering and check again every few minutes. Remove any tough central strand as the pieces separate. Yuca pieces may finish at different times, so take out the tender ones while the larger pieces continue cooking.
Can I make the soup ahead?
Yes, but for the best texture, cook the broth and yuca ahead and add the flaked fish near serving time. Refrigerate components within 2 hours, then reheat the broth and yuca gently and add the fish before heating the soup to 165°F (74°C). You can also make the onion topping several hours ahead and refrigerate it. Keep the onion and soup in separate covered containers until serving.
Is encebollado spicy?
The base recipe is savory and aromatic rather than hot; cumin, garlic, tomato, and cilantro provide most of its flavor. Jalapeño is optional, and you can leave it out entirely. For a group with different preferences, put sliced chile or hot sauce on the table instead of cooking it into the broth.
Related
- Ecuadorian Potato Soup Recipe: Locro de Papa
- Ecuadorian Ceviche Recipe with Shrimp, Tomato, and Lime
- Ecuadorian Shrimp Ceviche with Tomato, Lime & Orange
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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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