Encebollado literally means “onioned” and refers to an Ecuadorian stew, in which seafood or meat is cooked with onions. The most classic version is Atún Encebollado – onioned tuna – and that’s what we’re making today. With tuna, spices, yuca, and other fresh vegetables, it combines heartiness with the fresh and zingy flavor that is so redolent of modern Latin American cooking.
What Sort of Tuna Should I Use for Encebollado?
It’s definitely best to use fresh tuna if you can find it. Ecuador has a long coastline and correspondingly, many fishermen. Fresh tuna is the most authentic. However, if you’re a long way from the sea and can’t get hold of fresh fish, frozen tuna is a decent substitute. I have even made this recipe with canned tuna once, and while it was different, it was still very good.
What Is Yuca?
Most people in the US will know yuca (or yucca) as the name of a popular houseplant. But it can also refer to a type of starchy edible tuber which comes from a different plant. It’s also known as cassava and manioc. You might be able to find them fresh in your local Latin American grocery store. They look a little like a brown sweet potato. The skin is not edible, but the creamy flesh inside is delicious. If you’re wondering how to prepare yuca, I wrote a guide a little while ago – check it out here.
If you can’t find fresh yuca, you should be able to find frozen yuca cubes, which will save you time as they have already been peeled and prepared. And if all else fails, substitute potatoes for the yuca.
How to Make Encebollado
Like most stews, it’s a very simple dish to make. You just fry off the vegetables, being sure to add them in a certain order, brown the protein (tuna) for a bit of extra flavor, then simmer it all together in a flavorful broth. Be a little careful not to overcook the yuca – you don’t want it to collapse altogether – but other than that, there’s really no way you can go wrong.
Toppings
Encebollado is delicious just as it is, perhaps with a slice of bread if you’re very hungry. But in Ecuador, it’s normal to elevate your stew by piling toppings on. I made a red onion and tomato salsa and used avocado slices.
But there are many more things you could try out as well or instead. Some of the most popular toppings for encebollado are:
- Tortilla chips
- Plantain chips
- Fresh herbs (cilantro is normal)
- Tostado (toasted corn nuts)
- Fresh avocado
- Pickled red onions
Variations
As I mentioned in the introduction, encebollado does not necessarily mean a tuna stew. While this is the most common protein, you can also try out other variations. Any type of meaty fish will be good. Monkfish and salmon are both nice options. Shellfish works well, too. Shrimp take these kinds of flavors very well, and so does octopus. And if you want to steer clear of the sea, you can even make a meat encebollado. Bistec encebollado with beef, chuleta de puerco encebollada with pork chops, or pollo encebollado with chicken are all decent options. The most important thing is the onions. Whatever you use, make sure the dish is well “onioned”.
Storage Notes
The stew keeps quite nicely in the refrigerator overnight and like many stews, the flavors actually improve a little as they get to know one another. However, due to the fresh fish, I don’t recommend storing it in the fridge for longer than 24 hours. If you want to keep it for longer, it’s better to freeze.
It can be reheated in the microwave or on the stove top over a gentle heat, stirring regularly until piping hot throughout.
Looking for more Latin American dishes?
Try out one of these:
Conclusion
Tuna or salmon, shrimp or octopus, chicken or bistec – what are you going to onion today?! I hope you enjoy your encebollado stew. I think it’s one of the kings of Latin American cooking. Give it a try and let me know in the comments if you agree with me…
Ingredients
- 1 lb fresh tuna cut into cubes
- 1 lb yuca peeled and cut into chunks
- 1 tbsp vegetable oil
- 1 1/2 tomatoes cut into chunks
- 3/4 large red onion cut into chunks
- 1 long green pepper cut into chunks
- 1 tsp cumin ground
- 1/4 tsp red pepper flakes
- 1 bunch cilantro stems finely chopped
- 3 cups fish stock
- salt and pepper to taste
For the tomato salsa
- 1/2 tomato minced
- 1/4 large red onion finely sliced
- 1 bunch cilantro leaves finely chopped
- 1/2 lime juice only
- salt and pepper to taste
To finish
- 2 sprigs cilantro leaves
- 1/2 avocado peeled and sliced
Instructions
For the Tomato Salsa
- Simply mix all the ingredients together and season to taste. Set aside until ready to eat.
For the Encebollado
- Heat the oil in a large pan over medium heat.
- Add the onions and green pepper with a pinch of salt. Fry for about 5 minutes, until softened and starting to color.
- Push the vegetables to the side of the pan and add the tuna. Fry for about 2-3 minutes, then lift the fish out of the pan with a slotted spoon and set aside.
- Add the tomatoes, cilantro stems, cumin, and red pepper flakes to the onions. Fry for about 3-4 minutes, scraping at the bottom of the pan to lift up any fishy flavor.
- Add the yuca and the fish stock. Bring to a boil then turn down to a simmer. Cook for about 20-30 minutes until the yuca is tender but still holds its shape.
- Return the tuna to the pan. Cook for about 2-3 minutes, until the fish is cooked through. Season to taste.
- Ladle the soup into bowls and top with spoons of the tomato and red onion salsa and slices of avocado. Garnish with the reserved cilantro sprigs.
No Comments