Ecuadorian Encebollado | Authentic Fish Soup Recipe

What Encebollado Means to Me

I want to write a blog for this fish soup that, in my country, is called encebollado. It’s sort of our national dish, and I didn’t begin loving it until I was 20 years old.

I grew up with my whole family eating it every Sunday after church at this street place called “La Chica.” My father would basically beg me to eat it and tell me we had to, because it was what we did, and it was so healthy and all that. And me being a brat, I would hate that time.

Now that I think about it, I remember it so well, and it makes me happy to think about it. The smell of fresh tuna in the morning used to make me sick, but now when I smell it, it’s so surreal and good.

Even though I haven’t been to my country in more than 10 years, I ask my mom to make it for me, and I feel alive. And now even my Turkish husband loves it. I can honestly say it’s his favorite food from my country. Every other Ecuadorian dish, he says, is sweet or just weird mixes, like the use of peanut butter, but anyway.

Sundays After Church at “La Chica”

I want this blog to make the reader envision the place where we were eating the fish soup in Ecuador. It was right on the street in a kiosk big enough to sit six, and every time my father would take us to “La Chica,” the girl would make room for our whole family.

The way my mom makes this is the real deal. She gets fresh tuna and yuca, and she says this method is the easiest for someone like me who isn’t the best cook or doesn’t have the best skills. So it works for the best cook and someone like me. No one can fail.

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Yield: 4

Ecuadorian Encebollado | Authentic Fish Soup Recipe

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Ingredients

• 1 red onion, roughly chopped
• 1 bell pepper (pimento), chopped
• 1 tomato, chopped
• Cilantro (use stems + some leaves for boiling)
• 10 pieces yuca (cassava)
• 4 albacore tuna, drained
• Salt, to taste
• A small splash of oil
• Water (enough to boil ingredients)

For the onion-cilantro salsa

• 1 red onion, thinly sliced (julienne)
• Juice of 3 lemons
• Fresh cilantro, finely chopped
• Salt, to taste

Instructions

1. Boil the base In a large pot, add water, the chopped red onion, bell pepper, tomato, cilantro stems (and a few leaves), and the yuca.Bring to a boil and cook until the yuca is partially tender.
2. Cut the yuca Remove the yuca from the pot, cut it into smaller, evenly sized pieces, and return it to the pot along with the tuna.
3. Blend for thickness Take some of the cooked vegetables and a few pieces of yuca from the pot and blend until smooth.Pour this mixture back into the soup to give it a thicker, richer texture.
4. Finish cooking Let everything simmer until the soup is well cooked and flavors are combined.Add a small amount of oil and check salt.
5. Make the salsa In a bowl, mix the julienned red onion with lemon juice, chopped cilantro, and salt.Gently massage the onions with the lemon juice to soften them.
6. Combine & serve Add some of the salsa into the soup, stir, and adjust salt if needed.Serve hot, with extra salsa on top if desired

Notes

Encebollado tastes even better after resting for a bit, the flavors deepen, and the citrus-onion salsa brings everything to life.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 149Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gSodium 173mgCarbohydrates 30gFiber 7gSugar 7gProtein 7g

The nutritional information provided is an estimate based on the ingredients and cooking methods used in this recipe. Actual nutritional content may vary depending on the brands of ingredients and portion sizes. Please consult a registered dietitian or nutritionist for precise dietary advice.

Want a low carb version of a fish soup recipe? Check out our low carb soup recipe.