Ecuadorian Encebollado | Authentic Fish Soup Recipe

Mirian Montalvo

5 from 1 vote

Cuisine Ecuadorian

Servings

Calories 454 kcal

Boil the base — Add water, chopped red onion, bell pepper, tomato, and cilantro stems (with a few leaves) to a large pot. Add the yuca, bring to a boil, and cook until the yuca is partially tender.
Remove yuca and vegetables — Lift the cooked vegetables and yuca out of the pot together, leaving the broth behind.
Reserve most of the yuca — Set aside the larger yuca pieces on a cutting board. These go back into the soup later.
Blend for thickness — Add all the cooked vegetables and a few pieces of yuca to a blender, then ladle in some broth from the pot to help it blend. Blend until smooth.
Return the blended mixture — Pour the blended vegetables and yuca back into the pot with the broth.
Cube the reserved yuca — Cut the set-aside yuca pieces into smaller, evenly sized cubes.
Add the yuca and tuna — Add the cubed yuca and a few pieces of tuna to the pot together.
Finish cooking — Simmer until everything is well cooked and the flavors are combined. Add a small amount of oil and check the salt.
Make the salsa — In a separate bowl, mix the julienned red onion with lemon juice, chopped cilantro, and salt. Gently massage the onions with the lemon juice to soften them.
Combine and serve — Add pieces of tuna to each serving bowl. Ladle the hot soup (encebollado) over the tuna. Top with salsa and serve immediately.