🍲 (Encebollado) Ecuadorian Tuna fish soup

A bowl of ocean depth and warmth — tender tuna, soft yuca, and zesty onion bring the spirit of Ecuador’s coast to your table.

Encebollado is Ecuador’s most iconic dish — a beloved fish and yuca soup that has gained international recognition for its bold, comforting flavors. From street corners in Guayaquil to gourmet kitchens abroad, this humble yet powerful recipe has crossed borders and won hearts.

📝 Ingredients (serves 4–6)

For the broth and fish:

  • 1 lb (450 g) albacore (or tuna)

  • ½ lb (225 g) albacore bones (or fish bones)

  • ½ green bell pepper

  • 1 red onion

  • 2 tomatoes

  • 3 garlic cloves

  • 60 g fresh ginger

  • 1 tablespoon dried chili flakes (ají seco)

  • ½ bunch cilantro

  • ½ bunch parsley

  • 2 liters water

  • Salt, pepper, cumin, and dried oregano to taste

For the yuca:

  • 1 lb (450 g) yuca (cassava)

  • 1.5 liters water

  • Salt to taste

For serving:

  • 1 red onion, thinly sliced

  • Chopped cilantro

  • Green plantain chips (chifles)

  • Lime wedges

🍳 Instructions

1. Make the fish broth

  • In a large pot, combine albacore, bones, bell pepper, onion, tomatoes, garlic, ginger, chili, cilantro, and parsley.

  • Add 2 liters of water and season with salt, pepper, cumin, and oregano.

  • Bring to a boil and simmer over medium heat for 30 minutes.

2. Cook the yuca

  • Peel and cut the yuca into medium chunks.

  • Boil in a separate pot with 1.5 liters of salted water until soft (25–30 minutes).

  • Drain and set aside.

3. Pickle the onion

  • Soak the red onion slices in salted water for 10 minutes, then drain.

  • Mix with lime juice and chopped cilantro. Set aside to marinate.

4. Strain and blend the broth

  • Remove the fish from the broth and shred into large chunks.

  • Strain the broth to remove solids.

  • Optional: blend some of the cooked vegetables with a bit of broth to enhance the flavor, then return to the strained liquid.

5. Assemble the encebollado

  • In a clean pot, combine the strained broth with the cooked yuca and shredded fish.

  • Heat over medium until hot and ready to serve.

6. Serve

  • In deep bowls, layer yuca and fish, then pour over the hot broth.

  • Top with pickled red onion and sprinkle with fresh cilantro.

  • Serve with plantain chips and lime wedges on the side.

🌿 Kuisit Tip

For the most authentic experience, enjoy your encebollado with crunchy chifles and a cold drink. Traditionally eaten in the morning — especially after a long night — this soup is Ecuador’s favorite cure-all comfort food.

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Madrid-Style Tuna Mash