Ecuadorian Fish and Cassava Soup (Encebollado)
Encebollado de pescado Say it: en-seh-boh-YAH-doh
Encebollado is Ecuador's beloved coastal fish soup, eaten from early morning in Guayaquil and along the Pacific as a fortifying breakfast or late-night cure. Chunks of albacore or firm white fish simmer with yuca (cassava) in a light tomato and red-onion broth scented with cumin and achiote, then it is sharpened with lime and fresh cilantro. The broth is savory and gently tart, the cassava silky, the fish flaking tender. Topped with raw onion, avocado and crisp plantain chips, it is simple, bright and deeply satisfying.
Ecuadorian Fish and Cassava Soup (Encebollado)
Encebollado de pescado
Pronounced en-seh-boh-YAH-doh
- Serves
- 4
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the soup
To serve
Method
Put the yuca in a large pot, cover with cold salted water by 2 inches (5 cm) and boil for 20–25 minutes, until a knife slides in with no resistance and the pieces start to split at the edges. Lift out with a slotted spoon and set aside; keep the pot of water for the soup.
While the yuca cooks, heat the oil in a heavy soup pot over medium heat. Add the chopped red onion and cook for 5–6 minutes, stirring, until soft and translucent but not browned.
Stir in the bell pepper, garlic, cumin, achiote, oregano, salt and pepper and cook for 4–5 minutes, until the mixture smells fragrant and the pepper has softened.
Add the tomatoes and cook for 8–10 minutes, stirring occasionally, until the mixture darkens to a deep brick red, the liquid has reduced and the oil begins to separate at the edges.
Pour in the water or stock, bring to a gentle boil, then lower the heat and simmer for 10 minutes so the broth tastes rounded and savory.
Slide in the fish chunks, keep the heat low so the broth barely bubbles, and poach for 8–10 minutes, until the fish turns opaque and flakes easily with a fork.
Add the cooked yuca and simmer for 5 minutes more, until heated through and the broth has thickened slightly from the starch.
Take the pot off the heat, stir in the cilantro and lime juice, and taste for salt and tartness. Ladle into deep bowls and top each with raw onion rings, avocado and a scattering of chili, with plantain chips and lime on the side.
Regional variants
Along the coast, dorado, picudo or any firm white fish replaces albacore, and an 'encebollado mixto' adds shrimp and squid to the pot. Some cooks bulk it up by serving it over white rice instead of with bread.
Cook's notes
- Keep the fish at a bare simmer — a hard boil makes it tough and clouds the broth.
- If your yuca is very fibrous, cut away the thick central core before boiling; it never softens properly.
- The soup thickens as it stands; loosen leftovers with a splash of water when reheating.
Serve with
Chifles (plantain chips), sliced avocado, lime wedges, ají chili sauce and optional steamed rice.
Make ahead and storage
Keeps 2 days refrigerated; reheat gently and add fresh cilantro and lime just before serving.
