Fish stew with yuca and red onions
Ecuador's iconic hangover cure and comfort food: a hearty broth of white fish, yuca, and sweet potato, topped with fried onions, cilantro, and served with lime. Deeply savory and deeply satisfying.
Serves 4
Bring fish broth to boil in large pot. Add yuca cubes and cook 12-15 minutes until tender.
Cut fish into chunks. Add to broth and simmer 8-10 minutes until cooked through.
In separate pan, heat oil and fry sliced onions until golden and crispy, about 8 minutes.
Season stew with salt, pepper, and fresh lime juice. Add cilantro.
Ladle stew into bowls. Top generously with fried onions and serve with lime wedges.
Don't overcook fish or it will be tough
Make fried onions separately for maximum crispiness
Serve piping hot in deep bowls
Add plantain chunks to the stew
Use shrimp instead of fish
Add sweet potato for extra body
Refrigerate up to 2 days. Fried onions are best added fresh
Encebollado is legendary in Ecuador as the ultimate remedy for hangovers, traditionally eaten early morning after celebrations.
White fish like corvina, sea bass, or snapper work well.
Make the broth and yuca ahead. Add fish and fried onions just before serving.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes