Ecuadorian Fish Stew (Encebollado)
Updated: Jun 27
The most famous coastal soup in Ecuador, and it's famous for a reason.
2 pounds of cut fresh tuna
1 pound of peeled and cut yuca
2 tbsp of sunflower oil
2 diced tomatoes
1 diced red onion
2 tsp of paprika
2 tsp of ground cumin
8 cups of water
5 chopped cilantro sprigs
Salt and pepper (to taste)
Get a large pot and heat the oil. Add the onion, tomato, cumin, and paprika. Stir the ingredients for 3 or 4 minutes, but make sure not to fry them; we only need them to be sautéed.
Add the water and cilantro and raise the heat to boil.
Add the chunks of yuca and reduce the heat and let the yuca cook for 15 to 20 minutes.
Now add the tuna and simmer the ingredients for 10 to 15 minutes, or until the tuna and yuca are cooked.
Add salt and pepper to taste and enjoy!