Encebollado - Ecuadorian Fish Soup

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Encebollado is a traditional Ecuadorian soup that is deeply flavorful, hearty, and comforting. The dish primarily features fresh fish (typically tuna) cooked in a rich, tangy broth made from yuca (cassava), tomatoes, onions, and a variety of spices. Encebollado is often considered the ultimate comfort food in Ecuador and is popular as both a breakfast dish and a hangover cure. It is usually served with a side of lime, pickled red onions, and crunchy plantain chips or chifles, making it a well-rounded and satisfying meal.

Ingredients:

For the Soup:

- 1.5 lbs (700g) fresh tuna or albacore

- 1 lb (450g) yuca (cassava) root, peeled and cut into chunks

- 1 large red onion, thinly sliced

- 4 medium tomatoes, chopped

- 4 cloves garlic, minced

- 1 tablespoon ground cumin

- 1 tablespoon ground achiote (annatto)

- 1/4 cup fresh cilantro, chopped

- 8 cups water or fish stock

- 2 tablespoons vegetable oil

- Salt and pepper, to taste

For the Pickled Red Onions:

- 1 large red onion, thinly sliced

- 1/4 cup lime juice

- 1/4 teaspoon salt

For Serving:

- Lime wedges

- Fresh cilantro leaves

- Chifles (plantain chips) or tostado (toasted corn)

- Aji or hot sauce (optional)

Instructions:

1. Prepare the Pickled Red Onions:

  - In a small bowl, combine the thinly sliced red onion with lime juice and salt.

  - Toss well and let it marinate for at least 20-30 minutes. Set aside.

2. Cook the Fish:

   - In a large pot, bring 8 cups of water or fish stock to a boil.

  - Add the fresh tuna, reduce the heat, and let it simmer for about 10-15 minutes until the fish is fully cooked.

  - Remove the fish from the broth, set it aside, and reserve the broth.

3. Cook the Yuca:

   - Add the yuca chunks to the reserved broth and cook for 20-25 minutes, or until the yuca is tender. The yuca should be soft enough to break apart easily with a fork.

  - Once cooked, remove the yuca from the broth, break it into smaller pieces, and set aside.

4. Prepare the Base of the Soup:

   - In a large skillet, heat the vegetable oil over medium heat.

  - Add the sliced red onion, chopped tomatoes, and minced garlic. Sauté for about 5-7 minutes, until the vegetables are soft and fragrant.

  - Add the ground cumin and ground achiote, stirring to combine. Cook for another 2-3 minutes until the spices are well incorporated.

5. Combine and Simmer:

   - Add the sautéed vegetable mixture back into the pot with the broth.

  - Add the cooked yuca and stir to combine.

  - Flake the cooked tuna into large chunks and add it back to the pot.

  - Simmer the soup for an additional 10-15 minutes, allowing the flavors to meld together.

  - Season with salt and pepper to taste, and stir in the chopped cilantro just before serving.

6. Serve:

   - Ladle the soup into bowls.

  - Top with the pickled red onions and garnish with additional fresh cilantro leaves.

  - Serve with lime wedges on the side, along with chifles or tostado for added crunch.

  - Offer aji or hot sauce for those who prefer extra heat.

Nutritional Information (per serving, assuming 6 servings):

- Calories: Approximately 320-350 kcal

- Fat: 10g

 - Saturated Fat: 1.5g

- Protein: 28g

- Carbohydrates: 30g

 - Sugars: 5g

- Fiber: 3g

Notes:

- Fish Selection: Tuna is traditional, but other firm, white fish like albacore, swordfish, or even mahi-mahi can be used.

- Yuca: Yuca (cassava) is a starchy root that adds a creamy texture to the soup. Ensure it's cooked thoroughly, as undercooked yuca can be tough and fibrous.

- Vegetarian Version: For a vegetarian version, substitute the fish with hearty vegetables like squash or potatoes, and use vegetable broth instead of fish stock.

- Pickled Onions: The pickled onions add a bright, tangy contrast to the rich soup. They can be made in advance and stored in the refrigerator for up to a week.

- Serving Suggestions: Encebollado is often enjoyed with chifles (fried plantain chips) for a crunchy texture, but it's also delicious with crusty bread or rice.

- Storage: The soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of water if the soup has thickened.

Encebollado is more than just a soup; it's a comforting, nourishing dish that represents the coastal flavors of Ecuador. Whether you're seeking a hearty meal for breakfast, lunch, or dinner, this fish soup will transport you to the heart of Ecuadorian cuisine.

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