Soups & Stews
Encebollado – fish and yuca soup with onions
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Hearty coastal soup with fresh lime and onion topping.
Timing
- Preparation: 25 min.
- Cooking/Baking: 40 mins.
- Rest/cool: 10 minutes. Pull onions
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 470 kcal
- Protein
- ≈ 39 g
- Carbohydrates
- ≈ 43.3 g
- Fat
- ≈ 14 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 650 g fresh fish fillet to be cooked through (e.g. tuna or firm white fish) · ≈ 650 g · Assumed quantity / reference product
Thunfisch roh (T121100) - 450 g peeled, ready-to-cook sweet yuca (cassava) · ≈ 450 g · Assumed quantity / reference product
Maniok/Cassava, roh (K410100) - 1.3 l water or fish stock · ≈ 1300 g · Assumed quantity / reference product
Trinkwasser (N110000) - 2 tomatoes (250 g) · ≈ 250 g · Assumed quantity / reference product
Tomate roh (G561100) - 1 red onion (120 g) · ≈ 120 g · Assumed quantity / reference product
Speisezwiebel roh (G480100) - 1 more onion (100 g) · ≈ 100 g · Assumed quantity / reference product
Speisezwiebel roh (G480100) - 2 cloves of garlic · ≈ 6 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 20 ml oil · ≈ 18.2 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - 60 ml lime juice · ≈ 60 g · Assumed quantity / reference product
Limettensaft (F602600) - 10 g coriander greens · ≈ 10 g · Assumed quantity / reference product
Petersilienblatt roh (G250100)
Not included in the base calculation
- 1 tsp cumin · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 tsp mild chili powder or achiote · Salt or small seasoning amount; no salt/micronutrient calculation
- Salt, pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 650 g fresh fish fillet to be cooked through (e.g. tuna or firm white fish)
- 450 g peeled, ready-to-cook sweet yuca (cassava)
- 1.3 l water or fish stock
- 2 tomatoes (250 g)
- 1 red onion (120 g)
- 1 more onion (100 g)
- 2 cloves of garlic
- 20 ml oil
- 1 tsp cumin
- 1 tsp mild chili powder or achiote
- 60 ml lime juice
- 10 g coriander greens
- Salt, pepper
Instructions
- Cut the yuca into pieces about 4 cm in size and remove the hard middle fiber strand if necessary. Cook in enough water until completely soft, about 20-30 minutes; pour off. Never taste it raw.
- Chop an onion and garlic, sauté in oil for 5 minutes. Add the tomatoes, cumin and chili, continue cooking for 5 minutes and pour in the stock.
- Place the fish in the gently simmering stock and cook completely for 8-12 minutes, depending on the thickness. Remove and divide into coarse pieces.
- Add the yuca and fish back into the stock and heat for 5 minutes; season with salt and pepper.
- Finely slice the red onion and let it steep with lime juice and a little salt for at least 10 minutes. Serve the soup with the onions and coriander.
Tips
- Add the onion-lime topping at the table - it creates a fresh contrast to the soup.
- Food safety: Do not process wild/bitter cassava root; Only products sold as food yuca must be properly and completely cooked.
- Technology: Germany: Frozen, ready-peeled edible yuca from well-stocked Afro/Asian shops; When it comes to fish, a solid white fish can serve as a home option.
