This encebollado recipe makes Ecuador’s famous coastal fish soup: chunks of tuna simmered in a fragrant tomato, garlic and cilantro broth, finished with lime and topped with a tangy pile of red onion. It takes about 55 minutes, one big pot, and it’s traditionally eaten for breakfast with crunchy plantain chips on top.
Encebollado Recipe: What You’re Making
Encebollado comes from Ecuador’s coast, and it’s especially associated with Guayaquil and the surrounding region. The name comes from cebolla, onion, because a mound of pickled red onion sits on top of every bowl. It’s often made with albacore tuna (albacora), and it’s commonly eaten in the morning. People in Ecuador often call it a good remedy after a night out, which is part of its fame, although that’s tradition more than science.
The broth is light but deeply flavored, the fish is tender, and the toppings add acid and crunch. It’s far less heavy than it sounds. Think of it as a fish soup where the garnishes matter as much as the pot.
The Three Parts of a Good Encebollado
1. The broth. Water (or fish stock if you have it), garlic, a good bunch of cilantro, tomatoes, cumin and a bay leaf. The tuna cooks right in it, which flavors the broth with the fish at the same time. Traditionally, many cooks also add chunks of yuca (cassava) to the pot, which makes the soup heartier and slightly thickens the broth. The recipe card doesn’t include it, but if you want the traditional version, peel about a pound of yuca, cut it into chunks, remove the woody core, and simmer it in the broth for 25 to 30 minutes until tender before the fish goes in.
2. The pickled onion (curtido). Slice a red onion very thin, toss it with the juice of 1 to 2 limes, a pinch of salt and a handful of chopped cilantro, and let it sit for 15 to 20 minutes. It turns bright pink, softens, and loses its raw sharpness, and it adds the tang that makes the soup. The card sautés the onions instead, which gives a sweeter, softer result. Both are good, but the raw pickled version is the more traditional choice.
3. The crunch. Chifles (thin fried plantain chips) are the classic topping, and they’re served in a bowl on the side for people to crush over their soup. Popcorn, toasted corn (tostado) and a piece of bread are also common. A little hot sauce (ají) goes on at the table. To make a quick one, mix chopped chili, lime juice, salt, cilantro and a spoonful of water.
Encebollado Recipe Ingredients
- 2 lbs fresh tuna (albacore, or any firm fish such as mahi mahi or snapper), in large chunks
- 8 cups water or fish broth
- 1 large red onion, thinly sliced
- 2 tomatoes, chopped
- 3 cloves garlic, minced
- 1 bunch fresh cilantro, chopped
- 2 to 3 limes, for juice
- 1 to 2 hot chili peppers (optional)
- 1 teaspoon cumin and 1 bay leaf
- 1 to 2 tablespoons olive oil, salt and black pepper
- To serve: rice, fried plantains or chifles
How It Comes Together
- Make the broth. Bring the water to a boil in a large pot with the garlic, half the cilantro and the bay leaf. If you’re using yuca, add it now and simmer until tender.
- Cook the fish. Add the tuna, lower the heat to a gentle simmer, and cook for about 15 to 20 minutes, until it flakes easily and reaches 145°F (63°C). Check at 15 minutes, because tuna dries out if it simmers too long. Lift the fish out onto a plate and let it cool a few minutes, then flake it into large pieces.
- Cook the onion. Warm the olive oil in a skillet and cook the red onion with the cumin, salt and pepper for 5 to 7 minutes, until soft. (Or skip this step and make the pickled onion described above.)
- Combine. Return the flaked fish to the broth with the onion and chopped tomatoes, and simmer for about 10 minutes so the flavors blend.
- Finish. Stir in the lime juice, the rest of the cilantro and the chili if you’re using it. Taste, and adjust the salt and lime. The soup should taste bright, with a little sourness.
- Serve hot in deep bowls, topped with pickled onion and crushed chifles, with rice or bread and lime wedges on the side.
Encebollado Recipe Card
Encebollado (Ecuadorian Fish Stew)
Equipment
- Large pot or stockpot
- Frying pan (for sautéing onions)
- Knife and cutting board
- Ladle and serving bowls
Ingredients
- 2 lbs fresh tuna or any firm white fish
- 1 large red onion thinly sliced
- 2 tomatoes chopped
- 3 cloves garlic minced
- 1 bunch fresh cilantro chopped
- 2-3 fresh limes for juice
- 1-2 hot chili peppers optional, adjust to spice preference
- 1 teaspoon cumin
- 1 bay leaf
- 1-2 tablespoons olive oil
- Salt and black pepper to taste
- 8 cups water or fish broth, if available
- Rice for serving
- Fried plantains or chifles for serving
Instructions
- Prepare the fish broth: In a large pot, bring water (or fish broth) to a boil. Add the tuna, garlic, cilantro, and bay leaf. Simmer for about 20 minutes until the fish is cooked through. Remove the fish from the pot, and set it aside to cool slightly before flaking it into bite-sized pieces.
- Cook the onions: In a frying pan, heat olive oil over medium heat. Add the sliced red onions and sauté for about 5-7 minutes, or until they soften and become translucent. Add cumin, salt, pepper, and any other desired spices to enhance the flavor.
- Combine the fish and onions: Once the fish is flaked, add it back to the pot with the broth. Stir in the sautéed onions and tomatoes, and let everything simmer for an additional 10 minutes.
- Add the finishing touches: Squeeze in the juice of 1-2 limes to brighten the flavors and adjust the seasoning to taste. If you prefer more heat, add the finely chopped chili peppers at this stage. Let everything cook together for a few more minutes to meld the flavors.
- Serve: Serve the encebollado hot with a side of rice and fried plantains or crispy chifles for added texture. Enjoy!
Notes
Choosing and Cooking the Fish
Fresh albacore is the traditional choice. Ask for thick steaks, and cut them into big chunks so they don’t fall apart. Other firm fish such as mahi mahi, snapper or bonito work, and so does a mix. Canned tuna is a shortcut some home cooks use: add it at the end for about 5 minutes, because it’s already cooked, and the soup will be milder. For a seafood twist, add a handful of shrimp for the last 3 or 4 minutes.
Because tuna is a larger fish, mercury can be a concern. US food safety advice puts albacore among the fish to eat in moderation instead of freely, so if you’re pregnant or cooking for small children, check the current FDA and EPA fish guidance for how often it’s recommended.
Fixing the Pot
The fish is dry. It simmered too long. Pull it at 15 minutes and reheat it only briefly. The broth is bland. It needs salt, lime or more cilantro, in that order. Taste after each. It tastes too fishy. Use very fresh fish, keep the simmer gentle (a hard boil makes it stronger), and don’t skip the lime. It’s watery. Add yuca, which thickens the broth, or simmer a few minutes uncovered. The onion is too sharp. Rinse the slices in cold water before pickling, or marinate them a little longer.
What to Serve With It
Chifles, rice, avocado slices, toasted corn and fresh bread are the usual partners. For another fish-based dinner, try the broiled mahi mahi or the pan-seared redfish with lemon butter, and for a different soup from another tradition, there’s the Vietnamese bún mọc. If you want a rice side that’s colorful but milder than the soup, the Chamorro red rice works well. A cold glass of limeade or fresh juice suits the meal.
Make Ahead, Storage and Safety
The broth tastes even better the next day. For best results, store the broth and the flaked fish separately, and warm the fish gently in the hot broth just before serving, since reheated tuna gets dry. Refrigerate within 2 hours and use within 2 days, and reheat to a full simmer. The broth freezes well for about 2 months, but the fish loses texture after freezing, so it’s best to add fresh fish when you reheat. Keep the pickled onion and chifles separate until serving.
The soup contains fish. If you use hot peppers, wear gloves when chopping them. The recipe card lists about 350 calories per serving, which will go up if you add yuca or serve it with rice and plantain chips.
Questions About This Encebollado Recipe
Is there yuca in encebollado? Traditionally, yes, in many versions. The recipe card doesn’t include it, so add it if you want the classic, heartier soup.
Can I use canned tuna? Yes, as a shortcut. Add it near the end, and expect a milder flavor.
Is it spicy? The soup itself is mild. Spice comes from the optional chili or the ají at the table.
What are chifles? Thin slices of green plantain, fried until crisp and lightly salted. You can buy them in many Latin groceries, or make them at home.
If you’ve eaten encebollado in Ecuador or have a family way of making it, tell me about it in the comments. Notes from people who know the dish help other readers more than any recipe.