Dish

Encebollado

Encebollado is a soup that is typically made with albacore tuna, but can also be made with other types of fish such as swordfish or mackerel. The fish is cooked in a broth made with onions, garlic, cumin, and other spices. Yuca, a starchy root vegetable, is added to the soup to give it a thick and hearty texture. The soup is typically served with a side of popcorn, which is added to the soup for a crunchy texture. Other toppings such as cilantro, lime juice, and hot sauce can also be added to the soup for additional flavor.

Cuisine of the Americas› South American cuisine› Ecuadorian cuisine

Soup› Seafood Soup› Fish Soup

Origins and history

Encebollado is a traditional dish from the coastal region of Ecuador. It is believed to have originated in the city of Manta, where it is still a popular dish today. The soup is typically served for breakfast or lunch and is a staple in Ecuadorian cuisine.

Dietary considerations

Encebollado is a gluten-free and dairy-free dish, making it a great option for those with dietary restrictions. However, it does contain fish and may not be suitable for those with seafood allergies.

Variations

There are many variations of encebollado, with each region of Ecuador having its own unique twist on the dish. Some variations include using different types of fish, adding peanuts or coconut milk to the broth, or using different spices and herbs.

Presentation and garnishing

Encebollado is typically served in a large bowl with the fish, yuca, and broth all mixed together. The soup is topped with popcorn, cilantro, and lime juice for added flavor and texture.

Tips & Tricks

When making encebollado, it is important to use fresh fish and to cook it just until it is tender. Overcooking the fish can cause it to become tough and rubbery. Additionally, be sure to use fresh yuca and to cook it until it is soft and tender.

Side-dishes

Encebollado is typically served with a side of popcorn, which is added to the soup for a crunchy texture. Other side dishes that pair well with encebollado include avocado, plantains, or a simple green salad.

Drink pairings

Encebollado pairs well with a cold beer or a glass of white wine. A light and crisp Sauvignon Blanc or a dry Riesling would complement the flavors of the soup nicely.