Encebollado Ecuatoriano: The Supreme Ecuadorian Soup
Encebollado Ecuatoriano is a soul-warming Ecuadorian soup known for its robustness and deeply entrenched flavors. Traditionally embraced as a remedy for hangovers, this comforting dish pairs tender tuna with yucca in a savory broth, topped with fresh garnishes. Celebrate Ecuadorian culinary heritage with every hearty spoonful.
Ingredients
🧂 2 pounds Fresh Tuna (or Albacore)
💧 5 liters Water
🍅 3 large Ripe "Kidney" Tomatoes, cut into quarters
🧅 1 large Red Onion, cut into quarters (for broth)
🧄 3 cloves Garlic, split
🌿 4 sprigs Cilantro with stems (for broth)
🍃 A handful Fresh Basil, approximately 2 sprigs
🥒 1 Green Bell Pepper, chopped
🌶️ 1 Red Bell Pepper, chopped
🥬 3 Celery stalks with leaves, torn
🤏 2 tablespoons Ají para seco
🥄 1 teaspoon Ground Black Pepper, Badia
🧂 1 tablespoon Ground Cumin, Badia
🧂 2 tablespoons Salt
🌱 A 3 cm piece Fresh Ginger, cut into 4 pieces
🍠 1 kilogram Cooked Yucca
🥄 Vegetable Oil, drizzle for garnish
🍋 Limes for squeezing, garnish
🌶️ Ají (Spicy Sauce, to taste) for garnish
🥄 1 lb thinly sliced Red Onion for garnish
🌿 Chopped Cilantro for garnish
Instructions
1- Prep the Broth Base:
- In a Warenhaus Large Pot/Dutch Oven, bring 5 liters of water to a boil.
- Add the quarters of 1 large red onion, 3 large ripe tomatoes, 1 chopped green bell pepper, 1 chopped red bell pepper, 3 split garlic cloves, 3 cm of ginger, a handful of fresh basil, 4 sprigs of cilantro, and 3 torn celery stalks.
- Season with 2 tablespoons of salt, 1 tablespoon ground cumin, 1 teaspoon ground black pepper, and 2 tablespoons of Ají para seco.
- Stir well and let it simmer.
2- Cook the Tuna:
- Once the broth reaches boiling, gently submerge the fresh tuna in large pieces.
- Cover the pot and cook for approximately 30-35 minutes or until the tuna is just cooked through.
3- Prepare Yucca and Tuna for Serving:
- Ensure 1 kg of yucca is cooked until tender ahead of time.
- Remove cooked tuna with tongs and set aside to cool on a tray.
- Flake the cooled tuna into large pieces.
4- Blend the Broth:
- Carefully transfer the cooked vegetables and herbs from the pot to a Frigidaire Blender along with a ladle of broth.
- Blend starting on low and gradually increase to high until smooth.
- Return the blended mixture to the pot and stir into the remaining broth.
5- Thicken Broth (Optional):
- For thickness, blend some cooked yucca with its water, and add to the pot to thicken the broth slightly.
- Allow the broth to simmer for an additional 15 minutes, stirring to avoid sticking.
6- Assemble the Dish:
- In each serving bowl, place a mashed layer of yucca.
- Top with flaked tuna.
- Layer thinly sliced red onion on top.
- Ladle hot broth over the ingredients.
- Sprinkle chopped cilantro and drizzle vegetable oil.
- Add a squeeze of lime and a dash of ají sauce to taste.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 20 minutes
Servings: 12
Equipment:
- Large Pot/Dutch Oven: Warenhaus
- Blender: Frigidaire
- Cutting board
- Knife
- Measuring spoons
- Bowls
- Tongs
- Wooden spoon
- Ladle
- Lime squeezer
- Serving plates
Cooking Tips
- Use fresh tuna for authenticity; opt for large chunks for flaking.
- When blending hot liquids, ensure steam can escape to avoid pressure build-up.
- Keep some texture in yucca by mashing roughly rather than puréeing.
- Choose raw onions for garnishing to maintain a crisp texture.
- For those outside Ecuador, create "Ají para seco" spice using available seasonings.
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Tasty Ecuatoriano: https://www.youtube.com/@TastyEcuatoriano