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.
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.