Encebollado

A quick history of the Encebollado

Encebollado is the national dish of Ecuador, a fish soup that is characterized by a large amount of onions. The dish is made with fresh tuna meat, cassava root, tomatoes, onions, coriander, and various spices. Tomatoes, onions, chili, coriander, and cumin form a pungent mix and a base for the soup, called sofrito, while pickled onions go either on top of encebollado or into it, giving it its name that is literally translated to onioned.

The soup originates from Ecuador's coast during the time when the fishers were out at sea and made the soup out of necessity. As they had some spices, and fresh fish was readily available, encebollado was created and became widely consumed throughout the country.

Today, consumers can choose their own condiments including toasted corn, banana chips, lime, mustard, and avocado. This traditional dish is a source of pride for the locals. It can be found on various street corners, in small restaurants, hotels, and homes of people from various social backgrounds.

Recipe

Ingredients

2 lbs fresh tuna albacore
1 lb yuca or cassava
2 tbs sunflower oil
2 tomatoes diced
½ red onion diced
1 teaspoon chili powder
2 teaspoons ground cumin
8 cups of water
5 cilantro sprigs
Salt to taste

Instructions

1. Heat the oil on medium heat to make a refrito with diced onion, tomato, cumin, chili powder and salt.

2. Add the water and cilantro springs, bring to a boil.

3. Add the tuna and cook for until the tuna is fully cooked, about 15 minutes.

4. Drain the tuna and keep the broth to cook the yuca.

5. Separate or break the tuna into small to medium size pieces.

6. Bring the tuna broth to a boil and add the yucas, cook until tender but firm, about 30-40 minutes for the frozen yuca.

7. Take the yuca from the broth, remove the strings and cut into bite size chunks.

8. Add the yuca chunks and tuna pieces to the broth, taste and add salt if needed.

9. Re-warm the soup if necessary and serve topped with a good amount of pickled onion and tomato salsa, if desired can also be served with chifles or plantain chips, tostado corn nuts, avocado slices and extra lime slices.

Notes

Variations for encebollado can be made using different types of fish or seafood.
You can also additional herbs to the broth, but cilantro is the main one.

More info

Video

Ready to taste it?

These are the top 3 restaurants serving authentic encebollado.
Satisfy your cravings, dine in today!

Encebollado Cuarto de Libra

Guayaquil, Ecuador

King of Encebollado

Quito, Ecuador

El Gato de la Octava