Fanesca is a traditional soup from Ecuador that is typically served during Holy Week, the week leading up to Easter Sunday. This hearty and flavorful soup is made with a mixture of grains and beans, including corn, lentils, rice, and pumpkin, as well as a variety of other ingredients such as milk, cheese, peanuts, and dried salt cod. The soup is often garnished with a variety of toppings, including hard-boiled eggs, fried plantains, and fresh herbs, and is enjoyed as a comforting and nourishing meal during this important religious holiday. With its rich and complex flavors and textures, fanesca is a beloved dish in Ecuador and is often passed down through generations as a cherished family recipe.
First leave the dried cod soaking in water a day before.
Cut the zucchini and pumpkin in squares and cook them in different pods with water for 20 minutes each.
Cut the cabbage and cook for 3 minutes in boiling water.
Remove the dried cod from the water, cut in small cubes and cook in the milk for 20 minutes.
In a blender add the peanuts with the milk and blend until you get a creamy texture.
Chopped you onions and garlic cloves. In a pre-heat pod add butter, annatto oil, the onions, garlic , oregano and ground cumin. Cook until the onions have a translucent appearance.
Blend the rice, pumpkin, zucchini, cabbage and add water. Blend until you have a creamy soup.
Add the vegetable mix to a hot pod and then add the milk you cooked with the dried cod.
Add the white beans, habas, peas and corn and cook for 20 more minutes.
Add the peanut cream, dried cod and mix.
Add the fresh cheese and cream cheese and mix until the soup is very creamy.
add salt and pepper to taste and the fanesca is ready.
Serve hot with toasted corn, avocado slices, eggs, peanuts, aji, cilantro and fried plantains to decorate. Enjoy!
Keyword cook and salsa, Fanesca, Fanesca soup, La Fe food
