Ecuadorian Encebollado (Fish and Cassava Soup)
A lean, brothy Ecuadorian soup of poached tuna and soft cassava, topped with tangy lime-pickled red onion and cilantro.
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.
Ingredients
- 1 lb tuna or albacore steaks, cut into chunks
- 1 lb cassava (yuca), peeled and cut into chunks
- 1 red onion, thinly sliced (divided)
- 3 tbsp lime juice, divided
- 1 tomato, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 cups fish or vegetable broth
- 2 tbsp chopped cilantro
- salt and pepper, to taste
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Toss half the sliced red onion with 2 tbsp lime juice and a pinch of salt; set aside to quick-pickle.
- 2In a pot, combine broth, cassava, garlic, tomato, cumin, and the remaining onion. Bring to a boil, then simmer 20-25 minutes until the cassava is very tender.
- 3Add the fish chunks and poach gently 5-6 minutes until just cooked through.
- 4Season with salt, pepper, and the remaining tablespoon of lime juice.
- 5Ladle into bowls and top with the pickled red onion and fresh cilantro.