Encebollado
- 20m Prep Time
- 40m Cook Time
- 1h 0mReady In
Encebollado is a hearty Ecuadorian soup made with fresh tuna and yucca root, simmered in a flavorful broth with tomatoes and spices. It is traditionally served with pickled onions and fresh tomatoes.
Ingredients
- 29.6 ml avocado oil
- 1 medium yellow onion peeled and diced into ½-inch pieces
- 2 clove garlic shaved thin
- 2 vine-ripened tomatoes diced into ½-inch pieces
- 9.86 ml ground cumin
- 9.86 ml ground paprika
- 1.89 L vegetable broth or fish broth
- 237 ml fresh cilantro chopped
- 454 g yucca root peeled and cut into 1-inch cubes
- 907 g fresh tuna steak cut into 1-inch cubes
- sea salt and freshly cracked black pepper
- Pickled Onions and Peppers
- Diced heirloom tomatoes
- Fresh lime wedges
- 4 nitrate-free natural bacon diced into ¼-inch pieces
- 237 ml yellow onion chopped (½-inch dice)
- 14.8 ml garlic minced or grated
- 7.39 ml sea salt
- 3.7 ml freshly cracked black pepper
- 473 ml celery root cubed (1-inch pieces)
- 237 ml chayote squash peeled and cubed (1-inch pieces)
- 237 ml yucca root peeled and cubed (1-inch pieces)
- 3 sprig fresh thyme
- 227 g clam juice
- 237 ml water
- 237 ml canned coconut milk
- 454 g chopped raw clams in juice
- 454 g boneless white flaky but firm fish cubed into 2-inch pieces
- 237 ml Cauliflower Cream
- 4.93 ml arrowroot starch
- Additional sea salt and freshly cracked black pepper
- pork rinds
- chopped chives
Nutrition (per serving, estimated)
Estimated based off 19 of 33 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 370 mg
- Iron: 9.57 mg
- Magnesium: 376 mg
- Phosphorus: 1641 mg
- Potassium: 2885 mg
- Zinc: 7.62 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml avocado oil
- 9.86 ml ground cumin
- 9.86 ml ground paprika
- 1.89 L vegetable broth or fish broth
- sea salt and freshly cracked black pepper
- Pickled Onions and Peppers
- Diced heirloom tomatoes
- Fresh lime wedges
- 7.39 ml sea salt
- 3.7 ml freshly cracked black pepper
- 3 sprig fresh thyme
- 227 g clam juice
- 237 ml water
- 237 ml canned coconut milk
- 454 g chopped raw clams in juice
- 237 ml Cauliflower Cream
- 4.93 ml arrowroot starch
- Additional sea salt and freshly cracked black pepper
- pork rinds
- chopped chives
Prepare
- 1 medium yellow onion, peeled and diced into ½-inch pieces
- 2 clove garlic, shaved thin
- 2 vine-ripened tomatoes, diced into ½-inch pieces
- Chop 237 ml fresh cilantro
- 454 g yucca root, peeled and cut into 1-inch cubes
- 907 g fresh tuna steak, cut into 1-inch cubes
- 4 nitrate-free natural bacon, diced into ¼-inch pieces
- 237 ml yellow onion, chopped (½-inch dice)
- 14.8 ml garlic, minced or grated
- 473 ml celery root, cubed (1-inch pieces)
- 237 ml chayote squash, peeled and cubed (1-inch pieces)
- 237 ml yucca root, peeled and cubed (1-inch pieces)
- 454 g boneless white flaky but firm fish, cubed into 2-inch pieces
Let's Cook
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Step 1.
Heat a large, wide-bottom soup pot over medium-high heat. Add the avocado oil, onion, and garlic and sauté for 3 to 5 minutes until the onion is soft but not browned.
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Step 2.
Stir in the tomatoes, cumin, and paprika. Cook for 2 minutes more.
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Step 3.
Add the broth and cilantro and bring to a boil.
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Step 4.
Add the yucca and reduce to a simmer. Cook for about 20 minutes until the yucca is fork tender.
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Step 5.
Add the cubes of fresh tuna, and simmer for 10 minutes more until the tuna is just cooked through. Season with salt and pepper.
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Step 6.
Spoon the soup into individual bowls and top with the Pickled Onions and Peppers, diced heirloom tomatoes (lightly salted), and a squeeze of fresh lime juice.