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. Rooted in the everyday cooking of Ecuadorian kitchens, Encebollado balances technique and tradition: the white fish fillets is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight lunch or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the white fish fillets, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.
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
Source the freshest white fish fillets you can find — it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
Add plantain chunks to the stew
Use shrimp instead of fish
Add sweet potato for extra body
Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.
Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.
Refrigerate up to 2 days. Fried onions are best added fresh Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.
Encebollado is legendary in Ecuador as the ultimate remedy for hangovers, traditionally eaten early morning after celebrations. Like many Ecuadorian classics it evolved through home kitchens before earning a place on restaurant menus, and regional cooks still argue good-naturedly about the 'right' way to prepare it. The version below reflects the most widely cooked template, with notes where local practice diverges.
White fish like corvina, sea bass, or snapper work well.
Make the broth and yuca ahead. Add fish and fried onions just before serving.
Yes — most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If white fish fillets is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
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
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
