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Encebollado (Ecuadorian tuna and cassava soup)

Encebollado is an Ecuadorian soup made with tuna and cassava, serving 4, ready in 45 minutes, easy to make, for about €3.80 per person. The key to getting it right is a well seasoned tomato broth with cumin and tuna poached for just five minutes so it stays tender.

I'm making you an encebollado, the Ecuadorian tuna soup that works as a weekend pick me up, topped with a mountain of lime marinated red onions.

Encebollado (Ecuadorian tuna and cassava soup)
Total time
45 min
Difficulty
Easy
Cost per person
€3.80
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer, Spring

Encebollado is a soup that comforts without weighing you down, built on a tomato broth seasoned with cumin and garlic, where cassava slowly softens and releases its starch. The tuna, poached only at the end, stays tender and contrasts with the crunch of lime marinated red onions added at the last moment. It's a dish built on contrast, warm and tangy, mild and sharp, all in the same bowl.

In Ecuador, this soup is traditionally eaten in the morning after a night out, but it works just as well as a full dinner on any weeknight. It suits quiet meals at home as well as a first introduction to South American cooking for curious guests, as long as everyone likes fish and fresh cilantro.

The ingredients

4 people

Fish counter

  • Tuna steaks 600 g

Frozen foods

  • Frozen cassava 500 g

Fruits and vegetables

  • Red onions 3
  • Tomatoes 3
  • Garlic 2 cloves
  • Lime 3
  • Cilantro 1 sprig

Pantry

  • Cuminoften in the pantry 2 tsp
  • Vegetable brothoften in the pantry 1 l
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Thinly slice the red onions, mix them with the juice of two limes and a pinch of salt, and set aside.

    Rub them gently with your fingers so they release their bitterness.

  2. Cook the garlic and diced tomatoes with the cumin in the oil to make a quick sofrito. 8 min

    Mash the tomatoes with a spoon so they break down into the broth.

  3. Pour in the broth, add the cassava, and simmer gently until tender. 20 min

    No cassava on hand, swap it for firm potatoes instead.

  4. Cut the tuna into large cubes, drop them into the soup, and let them poach. 5 min

    Don't go past five minutes, tuna dries out fast and turns mealy.

  5. Serve in bowls with the marinated onions, chopped cilantro, and a squeeze of lime.

    Add the onions on top right before serving to keep their crunch.

Our tips to get it right

  • Choose fresh, good quality tuna or thick frozen steaks, since the final texture depends directly on this once poached.
  • Taste the broth before adding the tuna and adjust the salt at that point, because the fish won't absorb much seasoning afterward.
  • If the frozen cassava releases some water while cooking, add a bit more broth to keep the soup brothy rather than thick.

The variations

  • Swap fresh tuna for good quality canned tuna, drained and added off the heat just before serving, for a quicker version.
  • For a vegetarian version, skip the tuna and add sweet potato chunks or chickpeas instead, the tomato broth stays just as flavorful.
  • For kids who aren't used to sharp flavors, serve the marinated onions on the side in a small bowl instead of directly in the soup.

What to serve it with

  • Plain white rice on the side
  • Patacones, fried plantain chips
  • Extra lime wedges to squeeze

Storage

The broth with cassava keeps for 2 days in the fridge in a sealed container, as long as you add fresh tuna only when reheating. It freezes well without the tuna or marinated onions, for up to 2 months. Reheat gently over low heat before poaching fresh tuna for 5 minutes.

Questions about this dish

Can I use a different vegetable instead of cassava?

Yes, firm potatoes work well if you don't have frozen cassava on hand. Cut them into similar sized pieces to keep a cooking time close to 20 minutes.

Do I really need to marinate the red onions?

It's strongly recommended, since lime juice and salt soften their sharpness and give them an appealing pink color. Without marinating, they stay too strong and overpower the soup.

Can I make encebollado ahead of time?

You can prepare the broth and cassava ahead without any issue, but add the tuna only right before serving. It cooks in 5 minutes and turns mealy if left too long in the hot broth.

What kind of tuna works best for this soup?

Thick fresh tuna steaks give the best result, since they stay tender after a brief poach. Good quality frozen steaks, thawed in the fridge, work just as well if fresh isn't available.

How long does it take to make an encebollado?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an encebollado?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an encebollado cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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