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{Encebollado de pescado} Ecuadorian tuna fish soup
4.9 from 720 votes

{Encebollado de pescado} Ecuadorian tuna fish soup

Encebollado de pescado is an Ecuadorian tuna soup featuring fresh tuna, cassava, and a tomato-onion base flavored with cumin and chili powder. The soup is served warm with pickled red onion, tomato salsa, and plantain chips or corn nuts, giving a combination of fresh, spicy, and crunchy accompaniments. The dish highlights the mild flavor of fresh tuna paired with hearty yuca.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 6 people
Course: Main Course, Soup, Brunch
Cuisine: South American, Ecuadorian

Ingredients

  • 2 lbs tuna albacore or similar, fresh
  • 1 lb cassava fresh or frozen, also called yuca
  • 2 tbs sunflower oil
  • 2 tomato diced
  • ½ red onion diced
  • 1 teaspoon chili powder
  • 2 teaspoons cumin ground
  • 8 cups of water
  • 5 cilantro sprigs
  • salt to taste
Serve topped with:
  • Pickled red onion Curtido de cebolla y tomate or pickled
  • tomato salsa Curtido de cebolla y tomate or pickled
  • Plantain chips Chifles or tostones
  • corn nuts Tostado
  • Popcorn Tostado

Instructions

    Cup of Yum
  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

  • Different fish or seafood types can be used as variations of encebollado.
  • Additional herbs besides cilantro can be included, but cilantro is essential for traditional flavor.