Encebollado Recipe - A Taste of Ecuador

A homey, vibrant fish stew that's the heart of the Ecuadorian kitchen.

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About Ecuadorian Encebollado

Encebollado is a beloved traditional Ecuadorian soup renowned for its hearty and comforting flavors. This iconic dish features albacore tuna simmered in a flavorful broth made from onions, tomatoes, cilantro, and a variety of spices. Encebollado is cherished for its robust flavors, nutritional value, and its status as a cultural symbol of Ecuadorian culinary heritage.

History of Ecuadorian Encebollado

Encebollado traces its origins to the coastal regions of Ecuador, where fishing communities relied on the abundant seafood available in the Pacific Ocean. The dish evolved as a nourishing and revitalizing meal for fishermen returning from long expeditions at sea. Traditionally, encebollado was prepared using fresh albacore tuna, locally sourced vegetables, and a fragrant broth simmered over an open flame.

Over time, encebollado gained popularity across Ecuador, becoming a beloved comfort food enjoyed by people of all backgrounds. Today, encebollado holds a special place in Ecuadorian culinary culture, celebrated for its rich flavors and cultural significance.

Ecuadorian Encebollado Recipe

Ingredients:

• 2 lbs sword fish, cut into chunks

• 8 cups Water or Fish Stock

• 1.5 lb yuca, boiled

• 1 green bell pepper, chopped

• 2 large red Onions, thinly sliced and soaked in salt water

• 1 yellow onion, chopped in four pieces

• 4 Tomatoes, chopped

• 1 bunch Cilantro, chopped

• 4-6 Garlic Cloves, minced

• 1 tablespoon Ground Cumin

• 1 tablespoon red pepper (achiote)

• 2 tablespoons Vegetable Oil

• 1-2 tablespoons Lime Juice

• Salt and Pepper to taste

• Chifles or Plantain Chips, for serving

• Cooked White Rice, for serving

Instructions:

1. In a large pot, add water, brining it to a boil. Add yellow onion, bell pepper, tomatoes and garlic, cook until vegetables softened.

2. Stir in chopped cilantro, ground cumin, and achiote and salt. Cook for a few more minutes.

3. In a separate pot, boil yuca until tender.

4. Add the swordfish chunks to the pot, allowing them to cook in the simmering broth until they are cooked through and tender, about 10-15 minutes.

5. Remove the swordfish and set to the side.

6. add in half the yuca to the pot and puree everything together using and immersion blender, or pour into a standard blender. Once smooth, heat for another 5 minutes.

7. Season the encebollado with salt, pepper, and lime juice to taste. Adjust the seasoning as needed.

8. To serve, add in swordfish and yuca, followed by a ladle of the hot encebollado. Garnish each bowl with sliced avocado and serve with chifles or plantain chips on the side. Top with macerated red onions

9. Serve the encebollado with cooked white rice and hot sauce on the side, allowing each diner to customize their soup according to their preference.
   

Note: Encebollado is traditionally enjoyed as a hearty and nourishing meal, perfect for chilly evenings or as a revitalizing dish after a long day. Adjust the level of spiciness by adding more or less hot sauce according to your taste.

Enjoy this comforting and flavorful Ecuadorian soup that captures the essence of Ecuadorian culinary tradition!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

Are you interested in more flavors from Latin America? Check out the recipes below

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South & Central America

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Chilean Tomatican - A warm summer corn stew featuring beef, tomatoes and onions.

Costa Rican Chifrijo - A perfect bowl of Central American rice, beans and meat.

Ecuadorian Encebollado - A yuca based fish stew.

El Salvadoran Pupusas - Stuffed corn flour cakes grilled on a plancha.

Guatemalan Pepian - A rich chile based chicken stew.

Nicaraguan Nacatamales - Hearty tamales with a tropical twist.

Paraguayan Chipa Guasu - A humble cheesy corn bread.

Peruvian Aji De Gallina - A creamy, yellow pepper chicken dish.

Uruguayan Chivito - A massive meat sandwich which proves Uruguay is all about the meats.