Encebollado: Ecuador’s Comforting Fish Soup

Encebollado—if you haven’t yet experienced the joy of this Ecuadorian dish, you’re in for a real treat. This warm, comforting soup, packed with fresh fish, lime-pickled onions, and hearty cassava, is not just a meal—it’s an Ecuadorian culinary experience. Whether you’ve tried it on a Sunday morning to chase away a late-night hangover or you’ve savored it on a cool evening, Encebollado has this magical ability to warm both your stomach and your soul.

What Exactly Is Encebollado?

Encebollado is more than just fish soup. It’s a national treasure in Ecuador, a dish tied to family gatherings, street markets, and coastal traditions. The name Encebollado translates roughly to “onion soup,” but that doesn’t quite capture its essence. The star of this dish is the fresh fish—usually tuna—combined with a broth made from yuca (cassava) and flavored with tomatoes, cilantro, and a special touch of lime-pickled onions.

We’ve found that it’s often served with toasted corn (chifles) or crispy plantain chips (patacones). The crunch adds the perfect contrast to the rich and savory soup, making each bite a balance of textures and flavors. There’s no wonder why Encebollado is Ecuador’s unofficial cure-all for a hangover or cold weather blues.

The Origins of Encebollado

Like many traditional dishes, the origins of Encebollado are deeply rooted in the culture and history of Ecuador. Dating back centuries, this dish originated from the coastal regions of the country where fresh fish was abundant. Fishermen would prepare it after long days at sea, using the ingredients they had readily available—fresh fish, yuca, and a few vegetables.

As Ecuadorian society evolved, so did Encebollado. Today, you can find it in bustling markets, cozy family kitchens, and even fancy restaurants. It’s the dish that brings Ecuadorians together, and if you’re lucky enough to visit the country, you can bet someone will insist you try it.

Why Is Encebollado So Special?

There’s something truly special about Encebollado. Maybe it’s the simplicity of its ingredients—everything feels familiar yet elevated. The tang of the pickled onions paired with the heartiness of the yuca and the subtle flavor of fresh fish creates a harmony that’s hard to describe unless you’ve tried it.

It’s also a dish that brings comfort. In Ecuador, Encebollado is often eaten for breakfast, especially after a night of celebration. Picture this: it’s Sunday morning, you’re slightly groggy from last night’s fiesta, and you sit down to a warm bowl of Encebollado. With each spoonful, you feel the warmth spread through your body, and by the time you’ve finished, you’re renewed.

Recipe: How to Make Authentic Encebollado

Now, if you’re craving a taste of Ecuador right in your kitchen, we’ve got you covered. Let’s walk through how to make a delicious and authentic Encebollado from scratch.

Ingredients You’ll Need:

• Fresh tuna or albacore
• Yuca (cassava)
• Red onions
• Tomatoes
• Fresh cilantro
• Lime juice
• Aji peppers (optional for a spicy kick)
• Salt and pepper to taste
• Toasted corn (chifles) or crispy plantain chips (patacones) for serving

Step-by-Step Guide:

• Prepare the Tuna : Start by poaching the tuna in salted water until it’s tender and flaky. This will serve as the protein base for your soup. Once cooked, shred the tuna into bite-sized pieces and set it aside.
• Cook the Yuca : While the tuna is cooking, peel and chop the yuca into large chunks. Yuca is starchy, kind of like a potato, but with its own unique flavor. Boil the yuca until it becomes soft, then mash it slightly to help thicken the soup later.
  

• Make the Broth : In a large pot, sauté diced tomatoes, garlic, and onions until fragrant. Add in water or fish stock, then bring to a boil. Toss in the yuca and shredded tuna, and let the flavors simmer together. This is where Encebollado gets its hearty, comforting depth.
• Pickle the Onions : Now, for the encebollado part of this dish! Thinly slice red onions and marinate them in lime juice with a bit of salt. The onions should be tangy and slightly softened but still retain a satisfying crunch. Trust us, this tangy hit is what sets Encebollado apart from other soups.

• Put It All Together : Serve the hot soup in bowls, and top each serving with a generous amount of the pickled onions. For an extra crunch, sprinkle toasted corn or plantain chips on top.

Pro Tip:

Want to give your Encebollado an extra pop? Add a few dashes of aji, Ecuadorian hot sauce, for some spice.

A Cultural Staple: When to Eat Encebollado

Encebollado isn’t just a meal—it’s an experience. You’ll often hear Ecuadorians talk about eating it for breakfast, but really, this dish is perfect any time of day. Whether you’re looking for something hearty to start your morning or a cozy dinner to wind down, Encebollado fits the bill.

In Ecuador, it’s common to enjoy this dish during the colder months, but even in the heat, you’ll find families slurping up bowls of this warm soup in open-air markets. And let’s not forget: it’s the ultimate hangover cure. Many Ecuadorians swear by it, saying it’s the perfect dish to help you recover after a night of too much celebrating.

Final Thoughts: Why You Need to Try Encebollado

Encebollado is more than just soup—it’s Ecuador’s heart in a bowl. The combination of fresh fish, tangy pickled onions, and hearty yuca creates a comforting, flavorful dish that feels like home. It’s a meal that will give you a glimpse into Ecuadorian culture and tradition.

And if you’re looking for another delicious Ecuadorian recipe to try, check out our post on Achiote Chicken for even more mouth-watering goodness from this vibrant country.