Ecuadorian Fish Encebollado Stew with Yuca
A hearty and flavorful Ecuadorian stew featuring tender white fish, tangy pickled red onions, and starchy yuca simmered in a citrusy broth. This latin american-inspired soups ready in about 50 minutes pairs medium red onion, thinly sliced, large tomato, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb white firm fish fillets (e.g. cod or covina)
- 2 cups yuca (cassava), peeled and cut into 1-inch chunks
- 1 medium red onion, thinly sliced
- 1 large tomato, diced
- 3 garlic cloves, minced
- 1/4 cup cilantro leaves, chopped
- 1/4 cup lime juice
- 6 cups water
- 2 tbsp vegetable oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 1 tbsp ají amarillo paste (yellow chili paste)
Instructions
- Step 1: In a large pot, bring 6 cups of water to a boil. Add 2 cups peeled yuca chunks and 1 tsp salt, simmering for 20 minutes until yuca is tender and can be pierced with a fork.
- Step 2: While the yuca cooks, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 3 minced garlic cloves and 1 diced large tomato, cooking for 5 minutes until fragrant and softened.
- Step 3: Add 1 tbsp ají amarillo paste, 1/2 tsp ground cumin, and 1/2 tsp black pepper to the skillet. Stir for 1 minute until spices bloom and mixture thickens slightly.
- Step 4: Transfer the tomato mixture to the pot with yuca. Add 1 lb white fish fillets cut into large chunks, simmer gently for 7-8 minutes until the fish is opaque and flakes easily.
- Step 5: Meanwhile, soak 1 medium thinly sliced red onion in 1/4 cup lime juice with a pinch of salt for 10 minutes to pickle slightly.
- Step 6: Remove the pot from heat, stir in 1/4 cup chopped cilantro, and adjust salt to taste.
- Step 7: Serve the stew hot, topped with the pickled red onions for a bright, tangy contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ecuadorian Fish Encebollado Stew with Yuca take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ecuadorian Fish Encebollado Stew with Yuca?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large tomato, diced from drying out.
Can I substitute ingredients in Ecuadorian Fish Encebollado Stew with Yuca?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ecuadorian Fish Encebollado Stew with Yuca for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ecuadorian Fish Encebollado Stew with Yuca?
Latin American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
