Discover the flavours of Ecuador with encebollado soup

Encebollado soup, known as the culinary treasure of Ecuador, captures the hearts of Latin American cuisine enthusiasts. It is characterised by its intense flavour, combining the aromas of tuna, onion, coriander, and spicy seasonings. It is worth trying when you are seeking soup inspiration for cold days.

This is one of the most well-known dishes in Ecuador, often served as breakfast or lunch, especially in the country's coastal regions.

What sets encebollado soup apart? Above all, the exceptional combination of ingredients. The main star is tuna, which gives the soup a deep, distinct flavour. In this soup, tuna reveals an entirely different side. The delicacy of the fish perfectly complements the bold taste of onion and the sour accents of lime, giving the soup freshness.

In Ecuador, encebollado soup is more than just a meal – it's a tradition. Often consumed after a long night of celebration, it is considered the perfect way to rejuvenate the body. No wonder it is gaining popularity beyond its home country, becoming known as one of the most warming dishes, ideal for chilly days.

Preparing encebollado soup at home is simpler than it might seem, and the final result will certainly amaze any gourmet. Here's a step-by-step guide on how to cook this traditional Ecuadorian soup.

Ingredients:

• 450 grams of fresh tuna (you can also use canned tuna in natural brine),
• 3 medium red onions, thinly sliced,
• 2 garlic cloves, finely chopped,
• 4 potatoes, peeled and diced,
• 1 litre of fish or vegetable stock,
• 1/2 teaspoon ground cumin,
• 1/2 teaspoon oregano,
• Juice from 2 limes,
• 2 tablespoons olive oil,
• A handful of fresh coriander for garnish,
• Salt and pepper to taste.

Preparation Method:

1. Cooking the tuna: If using fresh tuna, cook it in salted water for about 10 minutes. After cooking, remove the fish and gently separate it into smaller pieces. Set aside.
2. Preparing the onion: Heat the olive oil in a pan and sauté the onion along with the garlic. Add cumin and oregano, stirring until their aromas are released.
3. Cooking the potatoes: In a large pot, bring the stock to a boil, add the diced potatoes, and cook until soft (about 15 minutes).
4. Combining ingredients: Add the sautéed onion and tuna pieces to the pot with the stock and potatoes. Cook everything over low heat for another 10 minutes to meld the flavours.
5. Seasoning: Add lime juice, salt, and pepper to taste. If you prefer spicier dishes, you can add a pinch of chilli.
6. Serving: Serve the soup hot, garnished with fresh coriander. You can optionally add crushed plantain chips or serve with a piece of fresh bread.

By preparing this soup, you will not only surprise your guests with an original dish but also experience the sunny vibe of Ecuador. The encebollado soup recipe is sure to become one of your favourites.