National Dish Ecuador: Encebollado (Recipe)
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Meet Encebollado, the beloved national dish of Ecuador — a hearty fish soup built around tender chunks of fish, softened cassava and a tangle of marinated onions. Fresh ingredients and warm, earthy spices come together in a fragrant broth that is both nourishing and deeply comforting. Whether you serve it to chase away the chill on a cold day or to bring people together at a lively gathering, this coastal classic delivers a genuine taste of Ecuador in every spoonful.
About Encebollado
Encebollado is the national dish of Ecuador and has won over food lovers far beyond its borders. It is a hearty fish soup whose unmistakable flavour comes from the marriage of fresh ingredients and aromatic spices. The core components — fish, onions and cassava — simmer together in a delicious broth that makes the dish as inviting as it is nourishing. Enjoy it as a warming meal on cooler days or as a standout centrepiece at a sociable get-together.
Ingredients (serves 1–2)
- 300 g fresh fish (e.g. tuna or sea bream)
- 1 large onion, cut into fine rings
- 200 g cassava (yuca root), peeled and diced
- 2 cloves garlic, chopped
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2–3 limes, for the juice
- Fresh coriander, to taste
- Salt and pepper, to taste
- 1 litre water or fish stock
Shopping for the ingredients
The ingredients for encebollado are easy to find in most supermarkets or at local markets. Fresh fish is best bought directly from a trusted fishmonger to guarantee the finest quality. Look for fish that smells clean and fresh and has smooth, glossy skin. Cassava is especially common in Latin American shops, and you can sometimes track it down in well-stocked Asian grocers too. A little planning at the shops sets you up for a smooth cook.
Preparing the dish
Before you start cooking encebollado, wash and prepare all the ingredients thoroughly. The cassava needs to be peeled and cut into evenly sized pieces so it cooks through at the same rate. Slice the onions into fine rings so they soften quickly and release their flavour into the broth. The garlic can be chopped or crushed to a paste, depending on how intense you want the aroma to be.
Step-by-step instructions
- Bring 1 litre of water or fish stock to the boil in a large pan.
- Add the diced cassava and cook for about 15 minutes, until soft.
- Add the onion rings and the chopped garlic and let everything simmer together.
- Season the broth with cumin, oregano, salt and pepper, then add the fish.
- Cook the soup for a further 10 minutes, until the fish is done.
- Just before serving, stir in the juice of the limes and some fresh coriander.
- Serve the encebollado piping hot, with an extra squeeze of lime.
Gluten-free / lactose-free version
Encebollado is naturally gluten-free and lactose-free, since it contains no ingredients that carry those allergens. That makes it an excellent choice for anyone who needs to watch out for these intolerances. Just double-check that everything you use, particularly stocks and spice blends, is also free from gluten. That way you can tuck in with complete peace of mind.
Tips for vegans and vegetarians
There is an easy way to adapt encebollado for vegans and vegetarians. Instead of fish, reach for plant-based alternatives or simply build the soup around vegetables. Combine varieties such as carrots, courgette and broccoli to create a tasty, nourishing bowl. Swap the fish stock for a good vegetable stock to keep the broth full and rounded in flavour.
More tips and tricks
One key tip for encebollado is to use plenty of fresh coriander as a garnish. It brings not only colour but also a burst of fresh aroma to the dish. The soup is also traditionally finished with a splash of lime juice, which lifts the flavour enormously. Experiment with different spices to add your own personal signature to the pot.
Adapting the recipe to your taste
Feel free to tailor the encebollado recipe to your own preferences. Like it hot? Add a little chilli powder or fresh chilli to give the dish more kick. Alternatively, vary the broth by stirring in extra herbs and spices to suit your palate. That way every bowl becomes an individual taste experience. The same freedom to play defines much of Ecuadorian cuisine.
Ingredient substitutions
If some ingredients for encebollado are hard to find, there are plenty of alternatives. In place of cassava you can use potatoes, which sit just as happily in the broth — much like they do in a comforting Locro De Papa. If fresh fish is not available, frozen fish or seafood work well, as in a warming Sopa De Mariscos. You can also experiment with different vegetables to create new textures and flavours.
Drink pairing ideas
A range of drinks pairs beautifully with a hearty soup like encebollado. A fresh, homemade fruit juice — passion fruit or mango, for instance — complements the flavours of the dish perfectly, much like a glass of Jugo De Naranjilla. A lightly chilled beer is another good choice, underlining the seasoning of the soup. Or try a sparkling mineral water with lime to accentuate the fresh, zesty notes.
Serving and presentation ideas
Thoughtful presentation can lift the whole encebollado experience. Serve the soup in deep, colourful bowls that show the dish off to its best. Garnish with fresh coriander and lime wedges for a bright, appetising look. A handsome serving platter offering sides such as avocado or fried plantains — think Patacones — makes the meal even more inviting.
A bit of history
Encebollado has a long tradition in Ecuador and is closely tied to the country’s coastal culture. Originally created as a simple, sustaining meal for fishermen, it has grown into a culinary highlight of Ecuadorian cooking. The pairing of fresh fish with local ingredients reflects the resources of the region. Today the dish is enjoyed nationwide and is regarded as a symbol of Ecuadorian identity.
More recipe ideas
Summary: Encebollado
Encebollado is not just a nourishing dish but a genuine piece of Ecuadorian culture. With its hearty broth, fresh fish and delicious spices, it captures the flavours and traditions of Ecuador. Whether for a special occasion or simply to feel cosy on a cold day, this soup is a real treat. Give it a go, and let the variety of Ecuadorian cooking take you by surprise.
