Fanesca is the most important soup in Ecuador. It is only made during Holy Week (Semana Santa), and families spend days preparing it: salt cod, squash, fresh corn, fava beans, peas, lupini beans and other grains cooked in a creamy broth of milk and peanuts.

It is served with hard-boiled eggs, fried ripe plantain, small empanadas, cheese and parsley. This recipe makes a big pot, the way it is traditionally shared.

Region: Andes · Difficulty: Hard

Fanesca Ecuatoriana - receta ecuatoriana

Fanesca (Ecuadorian Easter Soup)

Fanesca: Ecuador’s Holy Week soup made with salt cod, squash, fresh corn, fava beans, peas, beans and lupini beans in a creamy milk and peanut broth.

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Prep Time 1

Cook Time 2

Total Time 3

Course Soup

Cuisine Ecuadorian

Servings 12 servings

Ingredients

2 lb dried salt cod soaked for 24 hours
6 cups zucchini or chayote diced
6 cups winter squash (butternut or kabocha) diced
2 cups green cabbage finely shredded
4 cups fava beans cooked and peeled
4 cups corn kernels cooked
3 cups green peas cooked
2 cups small white beans cooked
2 cups cannellini or white beans cooked
2 cups lupini beans peeled
2 cups cooked rice
1/2 cup butter
1 tsp ground annatto (achiote)
1 tbsp ground cumin
1 tbsp dried oregano
1 tsp black pepper
1 cup onion chopped
10 cloves garlic crushed
2 cups unsalted roasted peanuts blended with some milk
12 cups whole milk
1 cup heavy cream
12 oz cream cheese
1 cup grated cheese
6 tbsp parsley or cilantro finely chopped
salt to taste

To garnish

hard-boiled eggs, fried ripe plantain, mini empanadas and parsley

Instructions

Soak the salt cod for 24 hours, changing the water every 6 to 8 hours. Cut it into medium pieces.
Cook the zucchini and the squash in a little water until very soft, then blend them into a purée.
In a very large pot, melt the butter and sauté the onion, garlic, annatto, cumin, oregano and pepper for 5 minutes.
Add the squash purée, the cabbage and the blended peanuts, and cook for 10 minutes, stirring.
Add the milk and bring to a simmer over low heat, stirring often so it does not stick.
Add the fava beans, corn, peas, beans, lupini beans and rice. Simmer for 20 minutes.
Poach the cod in a little milk for 10 minutes and add it to the soup.
Stir in the cream, cream cheese and grated cheese. Adjust the salt and simmer 10 more minutes until creamy.
Finish with parsley.
Serve hot, garnished with sliced hard-boiled egg, fried ripe plantain and mini empanadas.

Keyword ecuadorian easter soup, ecuadorian fanesca, fanesca, fanesca recipe

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Where to find the ingredients in the US

Here is how to find or replace the trickier ingredients in the US and Canada:

Salt cod: sold as bacalao or salt cod in Latin, Portuguese and Italian markets, especially before Easter.
Lupini beans (chochos): sold in jars as lupini beans in Italian or Latin aisles. Rinse them well.
Fava beans and corn: frozen peeled fava beans and frozen Peruvian giant corn (choclo) are sold in Latin stores; sweet corn also works.
Ecuadorian squash (zapallo and sambo): use butternut or kabocha squash and zucchini or chayote.

Tips for the best Fanesca

Cook the grains separately and add them near the end so each keeps its texture.
Stir often: the milk and peanuts stick easily to the bottom.
Fanesca tastes even better the next day.
Use frozen vegetables to save hours of work.

Frequently asked questions

Why does fanesca have 12 grains?

Tradition says the 12 grains represent the 12 apostles, and the salt cod represents Jesus.

When is fanesca eaten?

During Holy Week, especially on Holy Thursday and Good Friday.

Can I freeze fanesca?

Yes, for up to 2 months. Thaw it in the fridge and reheat slowly with a splash of milk.

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