Ecuadorian Fish Encebollado Stew with Yuca

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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 soup recipe, ready in about 50 minutes, pairs red onion, thinly sliced, 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)

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Remove the pot from heat, stir in 1/4 cup chopped cilantro, and adjust salt to taste.
7. Step 7: Serve the stew hot, topped with the pickled red onions for a bright, tangy contrast.