Encebollado a/k/a Ecuadorian Fish Stew

While on the Galapagos Islands, we visited El Rancho Manzanillo on Santa Cruz Island, which is home to a tortoise reserve. The massive tortoises had free run of the place and roamed around at their slow pace. After spending some time admiring the tortoises, we had an amazing lunch that included a cooking demonstration of Ecuador's most famous stew: Encebollado. This fish stew is a delicious meal or a side dish. MDS and I were surprised to learn that popcorn and plantain chips are standard stew toppings, a practice we have now adopted. Cebollas Encurtidas are also a standard topping that should not be missed.

When I made this stew, I used tuna, which is commonly used for this stew. I also used yuca, but you could use cassava, or if you cannot find either yuca or cassava, use potatoes. When using yuca or cassava, it is important to completely peel and cook it before incorporating it into the stew. The peel is a bit tougher than potato peel but can be removed with a standard peeler. Then cut the yuca or cassava into chunks and boil for about 15 minutes, drain, then add to stew.

Encebollado Fish Stew 

• 2 Tbsp. olive oil
• 1 red onion, diced
• 2 tomatoes, diced
• 1 tsp. chili powder
• 2 tsp. ground cumin
• 8 cups water
• 5-10 sprigs cilantro
• 1-2 pounds tuna
• 1 pound yuca or cassava
• optional toppings: lime, plantain chips, popcorn, cebollas encurtidas

In a large pot, heat the oil and fry the onion, tomato, cumin, and chili powder. Add water and cilantro and bring to a boil. Then add the tuna and cook until tuna is fully cooked, about 15 minutes. Strain the broth and reserve the tuna. Alternatively, reserve the tuna, and run the broth with vegetables through a blender. Return the broth to the large pot and keep warm. Meanwhile, peel the yuca or cassava and cut into bite-sized chunks. Cook the yuca or cassava for 15 minutes in boiling water, or until cooked and tender. Drain the yuca or cassava. Add the cooked yuca or cassava to the broth. Cut the tuna into bite-sized chunks and add to the stew. Cook on low a few more minutes. Serve with the optional toppings.