Encebollado de Pescado

No Ecuadorian food guide worth its weight in green plantains would be complete without Encebollado de Pescado, a delicious fish soup or stew widely regarded as Ecuador's national dish. Its name literally translates to "oniony fish soup," referring to the pickled red onions used in the soup.

Fresh albacore tuna, yuca (cassava root), tomatoes, onions, cilantro, and spices are commonly used to make encebollado. The base for this delicious fish stew is a sofrito, which is always topped with curtido, an Ecuadorian salsa made with red onion rings and tomatoes pickled with lime juice. Most Ecuadorian meals include a small salad, which is usually curtido.

Encebollado is popular throughout the country, but it is especially popular in Ecuador's coastal regions. It can be eaten at any time of day, and is frequently accompanied by side dishes and condiments such as crunchy plantain chips, toasted corn nuts, avocado slices, and lime juice.