Encebollado (Ecuadorian Tuna and Yuca Soup)
In short: Fresh tuna and yuca simmered in a cumin and tomato broth, topped with quick-pickled red onion, cilantro and lime. A coastal classic. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 40 min
- Resting
- 20 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 530 kcal
Encebollado is the soup Ecuadorians reach for on weekend mornings and after a long night, and it is sold from street stalls and market counters all along the coast. Chunks of tuna poach in a broth scented with cumin, garlic and tomato, while soft yuca thickens the liquid a little. The name comes from the heap of sliced red onion on top, cured in lime juice until tangy. Serve it with plantain chips, extra lime and hot sauce.
Instructions
- Slice the red onions into thin half moons and rinse them under cold water for 30 seconds. Toss with the lime juice, salt and diced tomato, and leave at room temperature while you cook the soup.
- Heat the oil in a large pot over medium heat. Cook the white onion and bell pepper for 6 minutes until soft, then add the garlic, tomatoes, cumin and achiote and cook for 5 minutes until the tomatoes break down.
- Pour in the water, add the salt and the yuca, and bring to a boil. Lower the heat to a steady simmer and cook for 20 minutes, until the yuca is just tender when pierced with a knife.
- Add the tuna and half of the cilantro. Cover and simmer very gently for 8 to 10 minutes, until the fish is opaque and flakes easily.
- Lift the tuna onto a plate, discard any skin and dark bloodline, and flake the fish into large chunks. Return the flakes to the pot.
- Mash two or three pieces of yuca against the side of the pot and stir them in to thicken the broth lightly. Taste and add salt or lime juice if needed.
- Ladle the soup into deep bowls so that each gets some yuca and plenty of fish. Top with a spoonful of pickled onion and the remaining cilantro.
- Serve right away with plantain chips, lime wedges and hot sauce on the side.
Tips
- If fresh tuna is hard to find, use any firm fish steaks, or two 400 g (14 oz) cans of tuna in water, drained and added for the last 3 minutes only.
- Frozen yuca is already peeled and cored, so it saves time. Cook it a few minutes longer than fresh.
Questions and answers
Can I make encebollado ahead of time?
Make the broth with the yuca up to 2 days ahead and keep the pickled onion separate. Reheat the broth, add the fish for 5 minutes, then top with the onion just before serving.
Can encebollado be frozen?
The broth freezes well for 2 months, but yuca turns spongy and fish loses its texture. Freeze the broth alone and add fresh fish and yuca when you reheat it.
What is the difference between encebollado and ceviche?
Encebollado is a hot soup with cooked tuna and yuca. Ceviche is a cold dish of fish or shrimp marinated in citrus. Both come from the coast and share the pickled red onion.
How long does it take to make Encebollado (Ecuadorian Tuna and Yuca Soup)?
About 1 h 5 min in total: 25 min of preparation and 40 min of cooking.
How many calories are in Encebollado (Ecuadorian Tuna and Yuca Soup)?
About 530 kcal per serving, with 40 g of protein, 59 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 530 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 59 g |
| Fat | 15 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
