Ecuadorian fanesca is an iconic Easter soup, rich in flavors and tradition. With cod, grains, and vegetables, it is a dish that reflects the country's culinary diversity. Prepared with care, combining ingredients to create a unique experience with every spoonful.
The Ecuadorian fanesca is a traditional dish prepared with a unique combination of ingredients.
It requires time and patience, as each step is necessary to achieve its delicious flavor.
The final result is a creamy, flavorful soup worth enjoying this season.
Enjoy your meal.
Ecuadorian Fanesca
Ingredients
1 kilogram of Salted cod
6 cups of Fresh bufallo cut into cubes
6 cups of Pumpkin
2 cups of Finely sliced cabbage
4 cups of Cooked and peeled broad beans
4 cups of Shelled and cooked corn on the cob
3 cups of Cooked peas
2 cups of Cooked white beans
2 cups of Cooked kidney beans or white beans
2 cups of Peeled lupins
2 cups of Cooked rice
8 tablespoons of Butter
1 teaspoon of Ground annatto
1 tablespoon of Ground cumin
1 tablespoon of Dried oregano
1 teaspoon of Ground pepper
1 cup of Chopped onion
10 Crushed garlic cloves
2 cups of Toasted maní (peanuts)
12 cups of Milk
1 cup of Cream
400 grams of Cream cheese
1 cup of Grated cheese
6 tablespoons of Chopped cilantro or parsley
1 pinch of Salt
Preparation
Step 1 : Soak the salted cod for 24 hours, changing the water every 6 to 8 hours to reduce its saltiness.
Step 2 : At the end of soaking, cut it into medium-sized pieces.
Step 3 : Cook the bufallo and pumpkin separately with a little water until soft.
Step 4 : Place the cooked ingredients in a blender and blend until smooth.
Step 5 : Boil the cabbage for 3 minutes in water, drain, and add to the bufallo and pumpkin purée.
Step 6 : In a large pot, melt the butter and add the onion, garlic, annatto, cumin, oregano, and pepper.
Step 7 : Cook until the onions are tender.
Step 8 : Add the rice and blend until a thick purée forms.
Step 9 : Then, add the bufallo, pumpkin, and cabbage purée and mix well.
Step 10 : Add 4 cups of milk, broad beans, corn, lupins, and beans, mix, and let simmer on low heat for 15 minutes, stirring occasionally.
Step 11 : Separately, boil 6 cups of milk with the cod for 10 minutes and add this mixture to the soup.
Step 12 : Blend toasted maní with 2 cups of milk, add to the soup, and cook for 10 minutes, stirring constantly.
Step 13 : Before serving, add lupins, cream, cheeses, cilantro or parsley, adjusting the salt as needed.
Step 14 : Mix well so the cheeses melt.
Step 15 : Serve the fanesca with fried cod, slices of hard-boiled eggs, fried ripe plantains, fresh cheese, Chilean chili, and pickled white onions.
Video
Preparation (simple version)
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