Encebollado is a traditional fish soup from Ecuador.
This Ecuadorian stew is the country's national dish.
While it is famous throughout Ecuador, the dish is most popular along the Ecuadorian coast.
Encebollado is typically served with boiled cassava and pickled red onion rings.
- 2 lbs Fresh Tuna or Other Firm, Fresh Fish, Cut into Chunks
- 1 lb Yuca, Peeled and Cut into Cubes
- 1 Red Onion, Thinly Sliced
- 2 Tomatoes, Seeded and Chopped
- 1 tsp Cumin
- 2 tsp Paprika
- 8 Ciups Water
- 1/2 Bunch Cilantro, Chopped
- Salt & Pepper to Taste
Heat the oil in a large pot over medium heat. Add the onions and sauté until translucent.
Stir in the tomatoes, cilantro, cumin and paprika, simmer for about 4 minutes.
Add the water, yuca, salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer until the yuca is almost cooked through, about 15 minutes.
Stir in the fish and simmer for another 10 minutes, or until the fish and yuca are both cooked through.
Serve in soup bowls topped with pickled onions and tomato salsa.
Each bowl can be garnished with chifles, plantain chips, cancha, tostado corn nuts, avocado slices and extra lime slices.