Ecuadorian Encebollado (Fish and Cassava Soup)

Encebollado is Ecuador's beloved coastal soup, famous enough to have its own devoted breakfast following, though it works just as well any time of day. Chunks of cassava simmer in a light, cumin-scented broth until soft enough to almost dissolve into it, giving the soup body without any cream or flour. Tuna or another firm fish goes in near the end and only needs a gentle poach to stay tender.

What really makes encebollado sing is the topping: a quick pickle of red onion in lime juice, piled on right before serving so it stays crisp and sharp against the soft broth underneath. This is a lean, high-protein, gluten-free soup that leans almost entirely on whole ingredients — fish, root vegetable, citrus, and herbs — which also keeps it relatively easy on saturated fat if that's something you're watching.