Encebollado

About This Recipe

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.

Ingredients

Serves 4

• 600 gwhite fish fillets
• 400 gyuca, cubed
• 2 mediumred onions, thinly sliced
• 6 cupsfish broth
• 3 tbspvegetable oil
• 3 tbspfresh cilantro, chopped

Instructions

1. 1

   Prepare Base

   Bring fish broth to boil in large pot. Add yuca cubes and cook 12-15 minutes until tender.

2. 2

   Add Fish

   Cut fish into chunks. Add to broth and simmer 8-10 minutes until cooked through.

3. 3

   Fry Onions

   In separate pan, heat oil and fry sliced onions until golden and crispy, about 8 minutes.

4. 4

   Season

   Season stew with salt, pepper, and fresh lime juice. Add cilantro.

5. 5

   Serve

   Ladle stew into bowls. Top generously with fried onions and serve with lime wedges.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions