EncebolladoTuna and Onion Soup

Name: Encebollado (Tuna and Onion Soup)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ecuador
Ingredients: 600 g Tuna (cut into large chunks); 200 g Tomato (finely chopped); 10 g Garlic (minced); 3 g Cumin Powder; 2 g Black Pepper; 8 g Salt; 30 ml Vegetable Oil; 1500 ml Water; 200 g White Onion (thinly sliced); 2 pcs Lime (cut into wedges); 2 g Salt

A coastal fish soup with a light tomato broth, tender tuna, and a sharp lime-dressed onion garnish. It is fresh, savory, and traditionally served very hot so the onion topping softens slightly over the bowl.

Prep

25m

Cook

35m

Serves

Estimated

Nutrition

Per serving

303kcal

Calories

44g

Protein

Fat

12g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Soup

600g
Tuna (cut into large chunks)
200g
Tomato (finely chopped)
10g
Garlic (minced)
3g
Cumin Powder
2g
Black Pepper
8g
Salt
30ml
Vegetable Oil
1.5l
Water

Topping

200g
White Onion (thinly sliced)
2pcs
Lime (cut into wedges)
2g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the vegetable oil in a large pot over medium heat. Add the tomato and cook until it softens and turns saucy.
02
Stir in the garlic, cumin powder, black pepper, and salt. Cook for 30 seconds, until fragrant.
03
Pour in the water and bring to a gentle boil. Lower the heat and simmer until the broth tastes rounded and the tomato has fully broken down.
04
Add the tuna and poach gently for 6 to 8 minutes, until it flakes easily and reaches 63°C (145°F). Keep the soup hot without vigorous stirring so the fish stays in large pieces.
05
Toss the white onion with the limes and the salt. Let it stand until the onion softens slightly.
06
Serve the soup hot and spoon the onion topping over each bowl just before serving.

Ratings & Reviews

No reviews yet.