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Encebollado (Ecuadorian Tuna and Yuca Soup)

Ecuadorian · Lunch · Easy

Encebollado (Ecuadorian Tuna and Yuca Soup)

Total
1 hr
Prep
20 min
Serves
4
Calories
440
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Tuna and yuca sit in a cumin-scented tomato broth beneath lime-softened red onions in this coastal Ecuador soup.

Sharp red onions wake up the warm broth in Encebollado (Ecuadorian Tuna and Yuca Soup). Large flakes of tuna stay distinct from the soft yuca, while cilantro and cumin link the soup to its bright topping in coastal Ecuador's familiar bowl.

Fresh or thawed tuna steaks give clean, substantial flakes. Cook them gently and lift them out as soon as they are done, returning them only long enough to warm through before serving.

TangySavoryHerbyComfort FoodClassicPescatarianGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Toss the sliced red onion with lime juice and 1/4 tsp salt. Let it soften while you make the soup.

  2. Cover the yuca with water in a saucepan and boil for until tender. Drain, discard the cooking water, remove the woody centers, and cut into bite-size pieces.

  3. Meanwhile, heat the vegetable oil in a soup pot over medium heat. Cook the diced onion, tomato, cumin, paprika, and black pepper for until the tomato softens.

  4. Add the measured water, remaining salt, and half the cilantro. Bring to a simmer, add the tuna, and poach over low heat for until it reaches 145°F and flakes easily; lift onto a plate.

  5. Add the drained yuca to the broth and simmer for . Break the tuna into large flakes, return it to the pot, and warm for without boiling hard.

  6. Ladle into four bowls and top with the lime-softened onion, its juice, and the remaining cilantro.

Forkue tips

  • Firm white fish such as cod can replace tuna; check it early because thinner fillets poach more quickly.

Storing and reheating

Refrigerate the soup and onion topping separately for up to 2 days. Warm the broth and yuca first, then gently heat the fish in it to avoid drying out the flakes.

Kitchen gear

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Nutrition per serving, estimated

440Calories
42gProtein
48gCarbs
9gFat

Photo: Ministerio de Turismo Ecuador from Ecuador, CC BY-SA 2.0, via Wikimedia Commons (cropped and enhanced)

Encebollado (Ecuadorian Tuna and Yuca Soup): FAQ

Can I make encebollado with canned tuna?

Fresh tuna gives larger, firmer flakes, but drained canned tuna works for a quicker version. Add it only at the end because it is already cooked.

What can replace yuca?

Waxy potatoes are the most accessible substitute, though they lack yuca's dense, slightly fibrous texture. Simmer them in the broth until tender before adding the fish.

How do I store and reheat Encebollado (Ecuadorian Tuna and Yuca Soup)?

Refrigerate the soup and onion topping separately for up to 2 days. Warm the broth and yuca first, then gently heat the fish in it to avoid drying out the flakes.

How long does Encebollado (Ecuadorian Tuna and Yuca Soup) take?

About 1 hr in total: 20 min prep and 40 min cooking.

What do I need to make Encebollado (Ecuadorian Tuna and Yuca Soup)?

The key ingredients are tuna, frozen yuca, red onion, tomato, lime juice and cilantro, plus pantry basics.

Any tips for Encebollado (Ecuadorian Tuna and Yuca Soup)?

Firm white fish such as cod can replace tuna; check it early because thinner fillets poach more quickly.

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