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)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
