Ecuadorian Fish Soup (Encebollado de Pescado)
Hey, my wonderful souls! I'm thrilled to introduce you to this Authentic Ecuadorian Fish Soup dish which holds a special place in my heart, lovingly known as Encebollado de Pescado, it features fresh albacore tuna, yuca (cassava), and a blend of Latin spices, resulting in a comforting and flavorful bowl of goodness. This is not just a traditional Ecuadorian recipe; it's a piece of my cherished heritage, and I can't for you to try it. 🍲💖
Ingredients
- 1 lb fresh albacore tuna pescado ecuatoriano
- 2 cups water
- 4 cups fish or seafood broth
- 2 cups yuca cassava, peeled and cut into chunks
- 1 red onion thinly sliced
- 4 cloves garlic minced
- 2 tomatoes diced for the soup
- 1 tomato cut into wedges for marinating
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Juice of 2 limes for marinating onion and tomato wedges
- Fresh cilantro leaves for garnish
- Lime wedges for serving
- Hot sauce optional, for extra heat
Instructions
- In a small bowl, combine thinly sliced red onion and the juice of 2 limes. Let it sit for about 15 minutes to marinate. Set aside.
- In a large pot, bring the 2 cups of water to a boil. Add the yuca (cassava) chunks and cook until tender but not mushy, about 10-15 minutes. Drain and set aside.
- In a large soup pot, heat the vegetable oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the diced tomatoes, red and green bell peppers, ground cumin, and paprika. Sauté for another 5 minutes until the vegetables start to soften.
- Pour in the fish or seafood broth and bring the mixture to a simmer.
- Gently add the fresh albacore tuna (pescado ecuatoriano) to the simmering broth. Let it cook for about 10-15 minutes until the fish is cooked through.
- Incorporate Yuca and Season: Add the cooked yuca (cassava) chunks to the soup. Season with salt and pepper to taste.
- Ladle the hot Encebollado de pescado into bowls. Top each bowl with some with a generous portion of lime-pickled tomato and onions. Garnish with fresh cilantro leaves. Serve with lime wedges, plantain chips, and hot sauce on the side for those who want an extra kick.
Notes
Here are some addtional recipe notes to ensure Encebollado de Pescado turns out perfect everytime: 😋
- Fresh Fish Selection: When choosing fresh albacore tuna for your Encebollado, look for firm, bright-colored fillets. The fish should have a clean ocean scent, indicating freshness. You can also use other fresh, firm-fleshed fish varieties if preferred.
- Skin and Bones: Before cooking the fish, it's a good practice to remove the skin and any bones. This ensures a smoother dining experience and allows the fish to absorb the flavors of the broth more effectively.
- Cooking Time: Be mindful not to overcook the fish. Fresh tuna or albacore cooks relatively quickly and can become dry if cooked for too long. Aim for about 10-15 minutes of gentle simmering, or until the fish flakes easily with a fork.
