Ecuadorian Encebollado: The Coastal Fish Soup That Cures Everything

If you visit Ecuador, especially the coast, you’ll hear one word by 10am: Encebollado. This is Ecuador’s most beloved soup. A hearty, tomato-based fish stew with yuca and pickled red onions on top. Locals swear it cures hangovers, colds, and bad moods. And after one bowl, you’ll believe them.

What Is Encebollado?

The name means “onioned” because of the mountain of lime-pickled red onions that goes on top. It started as a fisherman’s breakfast in coastal cities like Guayaquil and Manta. Fresh tuna, yuca root, and a rich broth made from the fish itself. It’s cheap, filling, and packed with flavor.

Why Ecuadorians Are Obsessed:

1. The Hangover Cure: Served 24/7 at markets. Ecuadorians eat it after a night out. It works.
2. Fresh Coastal Flavor: Made with albacore tuna, cilantro, and lots of lime. Tastes like the ocean.
3. One-Bowl Meal: Fish, carbs from yuca, and veg. No side dishes needed.

Ingredients for 4 servings:

For the broth:

• 1.5 lbs fresh albacore tuna or bonito, cut into steaks
• 8 cups water
• 1 tomato, quartered
• 1/2 red onion, quartered
• 4 garlic cloves
• 1 tsp cumin
• 1 tsp oregano
• 1 bunch cilantro stems
• Salt and pepper

For the soup:

• 1 lb fresh yuca, peeled and cut into chunks
• 3 tomatoes, blended
• 2 tbsp achiote oil or vegetable oil + 1 tsp paprika

For the curtido topping:

• 2 red onions, very thinly sliced
• Juice of 4 limes
• 1 tbsp olive oil
• 1 bunch cilantro, chopped
• Salt

How to Make It:

1. Make the curtido first: Toss sliced red onions with lime juice, oil, salt, and cilantro. Let sit 20 min. The lime “cooks” the onions and turns them bright pink.
2. Cook the fish: In a large pot, boil water with quartered tomato, onion, garlic, cumin, oregano, cilantro stems, salt, and pepper. Add tuna steaks. Simmer 10 min until cooked. Remove fish, strain and save the broth.
3. Cook the yuca: In the strained broth, add yuca chunks. Boil 20-25 min until fork-tender.
4. Build the soup: In the same pot, add blended tomatoes and achiote oil. Simmer 5 min. Flake the cooked tuna and add it back. Add yuca. Taste for salt.
5. Serve: Ladle hot soup into bowls. Top with a huge handful of pickled onion curtido. Serve with popcorn, chifles plantain chips, or toasted corn on the side.

How to Eat It Like an Ecuadorian:
Squeeze extra lime into your bowl. Add aji hot sauce if you like it spicy. Then throw a handful of popcorn or chifles right into the soup. The crunch is key.

Can’t Find Yuca?
Use potatoes. It won’t be 100% authentic, but still good. The real star is the broth and the curtido.

The Bottom Line:
Encebollado is Ecuador in a bowl. Bright from lime, rich from fish, hearty from yuca, and that pickled onion topping cuts through everything. It’s the kind of soup that makes you sweat a little and feel better instantly.

If you can’t get to Guayaquil, make this. Close your eyes and you’re there.