About
About Ecuadorian Encebollado
Encebollado is a beloved traditional Ecuadorian soup renowned for its hearty and comforting flavors. This iconic dish features albacore tuna simmered in a flavorful broth made from onions, tomatoes, cilantro, and a variety of spices. Encebollado is cherished for its robust flavors, nutritional value, and its status as a cultural symbol of Ecuadorian culinary heritage.
History of Ecuadorian Encebollado
Encebollado traces its origins to the coastal regions of Ecuador, where fishing communities relied on the abundant seafood available in the Pacific Ocean. The dish evolved as a nourishing and revitalizing meal for fishermen returning from long expeditions at sea. Traditionally, encebollado was prepared using fresh albacore tuna, locally sourced vegetables, and a fragrant broth simmered over an open flame.
Over time, encebollado gained popularity across Ecuador, becoming a beloved comfort food enjoyed by people of all backgrounds. Today, encebollado holds a special place in Ecuadorian culinary culture, celebrated for its rich flavors and cultural significance.
Enjoy this nostalgic and hearty dish as part of your next celebration or as a comforting meal any time of the year!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Eastern & Central Europe and the Caucasus, check out the links my recipes below.
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INGREDIENTS
2 lbs sword fish, cut into chunks
8 cups Water or Fish Stock
1.5 lb yuca, boiled
1 green bell pepper, chopped
2 large red Onions, thinly sliced and soaked in salt water
1 yellow onion, chopped in four pieces
4 Tomatoes, chopped
1 bunch Cilantro, chopped
4-6 Garlic Cloves, minced
1 tablespoon Ground Cumin
1 tablespoon red pepper (achiote)
2 tablespoons Vegetable Oil
1-2 tablespoons Lime Juice
Salt and Pepper to taste
Chifles or Plantain Chips, for serving
Cooked White Rice, for serving
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Instructions
A homey, vibrant fish stew that's the heart of the Ecuadorian kitchen.
Click here for video recipe and story on Instagram
In a large pot, add water, brining it to a boil. Add yellow onion, bell pepper, tomatoes and garlic, cook until vegetables softened.
Stir in chopped cilantro, ground cumin, and achiote and salt. Cook for a few more minutes.
In a separate pot, boil yuca until tender.
Add the swordfish chunks to the pot, allowing them to cook in the simmering broth until they are cooked through and tender, about 10-15 minutes.
Remove the swordfish and set to the side.
add in half the yuca to the pot and puree everything together using and immersion blender, or pour into a standard blender. Once smooth, heat for another 5 minutes.
Season the encebollado with salt, pepper, and lime juice to taste. Adjust the seasoning as needed.
To serve, add in swordfish and yuca, followed by a ladle of the hot encebollado. Garnish each bowl with sliced avocado and serve with chifles or plantain chips on the side. Top with macerated red onions
Serve the encebollado with cooked white rice and hot sauce on the side, allowing each diner to customize their soup according to their preference.
