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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.

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

Instructions

  1. Toss half the sliced red onion with 2 tbsp lime juice and a pinch of salt; set aside to quick-pickle.
  2. In 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.
  3. Add the fish chunks and poach gently 5-6 minutes until just cooked through.
  4. Season with salt, pepper, and the remaining tablespoon of lime juice.
  5. Ladle into bowls and top with the pickled red onion and fresh cilantro.