Ecuadorean Fanesca Recipe
Fanesca, known as Easter Soup, derives its name from the symbolism of the grains and beans used in the dish. Traditionally, up to twelve different grains and beans are included to represent the twelve disciples, while salted cod symbolizes Jesus.The exact origin of this dish is unclear, but some food historians believe it may have originated in the catacombs of Rome during the Roman Empire, when early Christians, persecuted for their faith, held secret religious celebrations. They would combine various grains into one large pot and share the soup with others. Fanesca is a creamy Ecuadorian soup made with salted cod, peanuts, and a variety of seasonal vegetables, such as squash, corn, and beans.
Ingredients
- Salted cod, cut into 1” pieces - 1 lb.
- Cabbage, shredded - 1 cup
- Butternut squash, diced - 3 cups
- Zucchini diced - 3 cups
- Milk - 5 cups
- Milk - 1 cup
- Milk - 2 cups
- Peanuts, roasted - 1 cup
- Red onion, diced - ½ onion
- White onion, diced - ½ onion
- Garlic, crushed - 6 cloves
- Rice, cooked soft - 1 cup
- Butter - 3 tbsp
- Oregano - 1 ½ tsp
- Cumin - 1 tbsp
- Achiote powder - 1 tsp
- Pepper - 1 tsp
- Fava beans, cooked - 2 cups
- Lupini beans, peeled - 2 cups
- Corn - 2 cups
- Green peas - 2 cups
- Lima beans, cooked - 1 cup
- Cannellini beans - 1 cup
- Heavy Cream - ½ cup
- Cream Cheese - 6 oz.
- Queso Fresco crumbled - 1 cup
- Cilantro, finely chopped - 4 tbsp
Instructions
- Prepare your salted cod. By soaking for 24 hours in water. Make sure to change the water every 6 hours.
- In a large saucepan, boil your butternut squash and zucchini until tender. Once boiled to tender, remove from water. Dump some water (reserving for later use), saving a small amount to boil the shredded cabbage for 2-3 minutes.
- Blend your vegetables. Combine zucchini, squash, cabbage, and cooked rice into a food processor. On a low setting, blend into a puree. You can use the reserved water if the puree is too thick. Set aside.
- In the same saucepan from earlier, boil 5 cups of milk on a medium boil. Add your prepared cod and leave to boil for 10-12 minutes.
- While the cod is boiling, blend your roasted peanuts with 1 cup of milk in the food processor. Set aside.
- In a large stock pot, begin to assemble your soup. On medium-high heat, add butter, onions, garlic, oregano, cumin, achiote, and pepper. Sautee until aromatic and onions are translucent, about 3 minutes.
- Add the vegetable puree from earlier. Mix well.
- Add 2 cups of milk and stir.
- Add your beans. Add fava beans, green peas cannellini beans, lima beans, and corn to your stock pot. Stir well and bring to a simmer. Let simmer for 12-15 minutes, stirring every few minutes.
- Add the boiled milk and cod mixture into your stockpot. Mix well.
- Add your peanut and milk puree and let everything simmer for 10 minutes. You can taste test during this time to see if any seasonings should be adjusted.
- About 5 minutes into this final simmer, add lupini beans, heavy cream, cream cheese, and queso fresco. Stir well to help the cheeses melt into the soup.
- Mix in your chopped cilantro and let simmer for a few more minutes.
- Serve with sliced avocado, hard-boiled eggs, fried plantains, and/or hot sauce. Enjoy!
Notes
- In place of queso fresco, you can use feta cheese.
- In addition to or instead of cilantro, you can use parsley.
Nutrition
Calories: 616kcalCarbohydrates: 51gProtein: 49gFat: 26gSaturated Fat: 12gCholesterol: 111mgSodium: 3010mgFiber: 11gSugar: 17g
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