Ecuadorian encebollado is a hearty and flavorful fish stew, considered one of the most emblematic dishes of Ecuador's coast. This recipe, ideal for fish lovers, combines fresh bonito, tender cassava, and an aromatic sofrito with achiote, cumin, and cilantro. The result is a comforting stew, perfect for a family lunch or to recharge after a long day. Its origins trace back to the fishing traditions of Guayaquil, where it is prepared with fresh fish and served with pickled onions and tomatoes.
The key is balance: the base sofrito adds depth, cassava slightly thickens the broth, and the fish is flaked at the end, integrating into every spoonful. It is an easy, economical, and very versatile recipe: you can use any firm white fish, such as sea bass or hake. It also allows variations like adding green plantain or toasted corn. If you are looking for a nutritious dish with protein and carbohydrates, this encebollado is your choice.
Prep
30 min
Cook
1 min
Servings
3
Prepare a stir-fry with onion, tomato, achiote and coriander.
Add the water and then the diced cassava, let it cook long enough, until it is soft.
Add a sachet of fish stock or do it naturally with morralla.
Add the spices: cumin, sweet paprika, ginger and salt.
I add the fish slices and after 5 minutes or so, I take them out and shred them; I put them back inside.
When I serve the dish hot, I go where I had the tanned one and throw a handful on top of it.
