Encebollado Broth (Ecuadorian Fish Broth)

Origin: Ecuador. A fish broth (traditionally albacore tuna) simmered with yuca and heavily topped with pickled red onion, forming Ecuador’s most iconic soup and, like Peru’s caldo de gallina, widely considered a hangover remedy.

Flavor Profile: Savory and fish-forward, brightened significantly by the pickled onion topping and a generous squeeze of lime at serving.

Culinary Uses: Base and finished form of encebollado, typically eaten for breakfast or as a restorative meal.

Regional Variations: Some coastal versions use other firm white fish instead of albacore depending on availability and season.

Storage: Refrigerate 1–2 days given the fish content; best enjoyed fresh.

Notes: Contains fish — flag for allergen purposes.