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Dinner Meals Cooking Time : 1 hour Recipe Servings : 4 Recipe Dificult : easy 0.00

Ecuadorian Encebollado | Traditional Ecuadorian Tuna Fish Soup

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Ecuadorian Encebollado is a traditional coastal fish soup known for its rich, comforting broth and fresh seafood flavour. It is commonly prepared with tuna, cassava (yuca), tomatoes, onions, cilantro, and aromatic spices. The combination of tender fish and soft cassava creates a satisfying meal, while cumin and other seasonings give the broth its distinctive savoury taste.

One of the most recognizable features of Encebollado is its refreshing red onion topping, usually marinated with lime juice and cilantro. This bright, tangy garnish balances the warm soup beautifully. Often served with toasted corn, plantain chips, or lime wedges, Encebollado is a popular Ecuadorian dish enjoyed for breakfast, lunch, or dinner.

Cooking Method

Prepare the Onion Topping: Place the thinly sliced red onion in a bowl. Add lime juice, cilantro, and a little salt. Mix well and set aside to marinate.
Cook the Tuna: Place the tuna in a pot with water or fish stock. Add a little salt and simmer until the fish is fully cooked. Remove the tuna and reserve the cooking liquid.
Prepare the Base: Heat vegetable oil in another pot. Add the chopped onion, tomatoes, and garlic. Cook until softened and fragrant.
Season the Broth: Add cumin, coriander, achiote powder, and black pepper. Stir well to combine the flavours.
Cook the Cassava: Pour the reserved fish stock into the pot. Add the cassava and simmer until tender and easily pierced with a fork.
Prepare the Tuna: Break the cooked tuna into medium-sized pieces, checking carefully for any bones.
Combine Everything: Add the tuna pieces and chopped cilantro to the soup. Simmer gently for a few more minutes so the flavours blend together.
Serve: Ladle the hot soup into bowls and top with the marinated red onion mixture. Serve with lime wedges, toasted corn, or plantain chips.