Ecuadorian Encebollado de Pescado (National Tuna & Yuca Morning Soup)
Ecuador's iconic morning fish soup featuring fresh tuna and tender yuca root simmered in a spiced broth, crowned with pickled red onions and fresh coriander.
Ingredients
- • 800g fresh albacore or yellowfin tuna steaks (albacora)
- • 500g fresh yuca (cassava root), peeled and cut into chunks
- • 2 large red onions, thinly sliced into feather strips
- • 3 ripe plum tomatoes, chopped
- • 1 green bell pepper, chopped
- • 4 garlic cloves, crushed
- • 1 bunch fresh coriander, stems and leaves separated
- • 1 tbsp ground cumin
- • 1 tbsp achiote oil (annatto)
- • 4 limes, juiced
- • 1 tsp salt
- • TO SERVE:
- • Chifles (crisp green plantain chips), Tostado (toasted corn), and hot chili sauce (ají criollo)
Preparation Steps
In a large pot, heat achiote oil and sauté chopped tomatoes, green bell pepper, half the sliced red onions, crushed garlic, coriander stems, cumin, and salt for 6 minutes; add 6 cups of water and bring to a boil.
Add fresh albacore tuna steaks into the boiling broth; poach for 10-12 minutes until cooked through; remove tuna, flake into thick pieces, and keep warm.
Strain the aromatic broth into another pot, pressing on solids to extract rich flavour; add peeled yuca chunks and boil for 20 minutes until tender; remove yuca and cut into bite-sized cubes.
Toss the remaining sliced red onions with lime juice, salt, and chopped coriander leaves; let marinate for 15 minutes.
In deep bowls, place a generous base of tender boiled yuca cubes and flaked albacore tuna; ladle boiling hot clear aromatic broth over the top.
Crown with a generous mound of pickled red onions (curtido) and fresh coriander; serve immediately accompanied by crispy plantain chifles and toasted corn.