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Encebollado Recipe​

Encebollado (Ecuadorian Fish Stew)

Encebollado is a traditional Ecuadorian dish known for its vibrant, rich flavors and hearty nature. This fish stew is typically made with fresh tuna and a variety of aromatic vegetables like red onions, cilantro, and tomatoes. The dish is celebrated for its balance of savory, tangy, and spicy notes, making it a popular choice for breakfast or lunch, especially in coastal regions of Ecuador. It is often enjoyed as a hangover cure and served with rice, fried plantains, or crispy plantain chips.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Ecuadorian
Calories: 350
Ingredients Equipment Method Notes

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

Equipment

  • Large pot or stockpot
  • Frying pan (for sautéing onions)
  • Knife and cutting board
  • Ladle and serving bowls

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve: Serve the encebollado hot with a side of rice and fried plantains or crispy chifles for added texture. Enjoy!
    Encebollado Recipe​

Notes

If fresh tuna is unavailable, you can substitute with other firm fish like mahi-mahi or snapper.
For a spicier version, feel free to increase the number of chili peppers or use different types for varying heat levels.
Encebollado is often enjoyed as a hangover cure, so it’s commonly served for breakfast, especially after celebrations.
The dish can be made in advance and reheated for future meals. The flavors often improve as they sit, making it a great make-ahead dish.
Experiment with adding extra vegetables like carrots or bell peppers to customize the recipe to your taste.
Encebollado Recipe​
Encebollado Recipe​