Encebollado is the traditional breakfast staple of Ecuador's Pacific coast, a vibrant and comforting soup made with fresh white fish and abundant onion. This iconic coastal dish is served hot with yuca and plantain, perfect for starting the day with energy.
Ingredients
- 800g white fish fillets (corvina or cod)
- 4 large white onions, julienned
- 500g yuca peeled and cubed
- 2 green plantains, sliced
- 1 liter fish stock
- 4 medium tomatoes, diced
- 3 garlic cloves, minced
- 1/2 cup sour orange juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped
- 1 teaspoon cumin
Preparation
- Heat olive oil in a large pot over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Stir in half of the julienned onions and cook for 3-4 minutes until translucent, stirring constantly.
- Pour in the fish stock and add the cubed yuca. Bring to a boil and cook for 10 minutes until yuca is nearly tender.
- Add the fish fillets, green plantain, diced tomatoes, cumin, salt and pepper. Cook for 8-10 minutes more until fish flakes easily.
- Remove from heat and stir in the sour orange juice. Serve in hot bowls, topped with remaining raw onion and fresh cilantro. Accompany with lime wedges.
Chef tip: The secret to authentic Encebollado is sour orange (also called bitter orange), added at the end for that characteristic citrus tang. If you can't find sour orange, use a blend of lemon juice and regular orange juice. Always use fresh white fish from your local market for best flavor.
Find these ingredients at Market Latino in Bergamo.