Encebollado (Christmas Cake) is a traditional Ecuadorian recipe for a classic soup of fish pieces in a cassava, onion, garlic, coriander, tomato, spice and achiote base. The full recipe is presented here and I hope you enjoy this classic Ecuadorian version of: Encebollado.
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Encebollado is a beloved traditional Ecuadorian soup renowned for its hearty and comforting flavors. This iconic dish features albacore tuna simmered in a flavorful broth made from onions, tomatoes, cilantro, and a variety of spices. Encebollado is cherished for its robust flavors, nutritional value, and its status as a cultural symbol of Ecuadorian culinary heritage.
Encebollado traces its origins to the coastal regions of Ecuador, where fishing communities relied on the abundant seafood available in the Pacific Ocean. The dish evolved as a nourishing and revitalizing meal for fishermen returning from long expeditions at sea. Traditionally, encebollado was prepared using fresh albacore tuna, locally sourced vegetables, and a fragrant broth simmered over an open flame.
Over time, encebollado gained popularity across Ecuador, becoming a beloved comfort food enjoyed by people of all backgrounds. Today, encebollado holds a special place in Ecuadorian culinary culture, celebrated for its rich flavours and cultural significance. Indeed, it is considered one of the national dishes of Ecuador.
Encebollado is traditionally enjoyed as a hearty and nourishing meal, perfect for chilly evenings or as a revitalizing dish after a long day. Adjust the level of spiciness by adding more or less hot sauce according to your taste.
Ingredients:
1kg swordfish (or tuna), cut into chunks
1l Water or Fish Stock
675g cassava, boiled
1 green bell pepper, chopped
2 large red Onions, thinly sliced and soaked in salt water
1 yellow onion, quartered
4 Tomatoes, chopped
1 bunch coriander, chopped
4-6 Garlic Cloves, minced
1 tbsp Ground Cumin
1 tbsp ground achiote
2 tbsp Vegetable Oil
1-2 tbsp Lime Juice
Salt and freshly-ground black Pepper to taste Chifles or Plantain Chips, for serving
Cooked White Rice, for serving
Method:
Add the water to a large pot and bring to a boil. Add in the quartered yellow onion, bell pepper, tomatoes and garlic, cooking for about 15 minutes, or until the vegetables have softened.
Stir in chopped coriander, ground cumin, achiote powder and salt. Cook for a few more minutes.
In a separate pan, boil the cassava until tender.
Add the swordfish chunks to the pan, allowing them to cook in the simmering stock until they are cooked through and tender (about 10-15 minutes).
Remove the swordfish pieces and set aside.
Add in half the boiled cassava to the main pan, then and purée everything together using and immersion blender, or allow to cool slightly then pour into a standard blender. Once smooth return to the pan then allow to heat through for another 5 minutes.
Season the encebollado with salt, black pepper, and lime juice to taste, adjusting the seasonings as needed.
To serve, add in swordfish and cassava pieces to each serving bowl, followed by a ladle of the hot encebollado. Garnish each bowl with sliced avocado and serve with chifles or plantain chips on the side. Top with the macerated red onions
Serve the encebollado with cooked white rice and hot sauce on the side, allowing each diner to customize their soup according to their preference.
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