Fanesca is a delicious cod soup recipe from Ecuador.
It is usually only made in the week leading up to Easter.
Pumpkin, nuts, and various grains are usually used to make it, as well as salt cod.
Traditionally, fanesca is made with fresh grains or pulses but these can be hard to find, so if you want to recreate this Ecuadorian recipe, you can use canned beans and pulses instead.
The twelve different grains in the soup represent Jesus's disciples.
Fried plantains, hot chili peppers, hardboiled eggs, slices of queso fresco and onions marinated in lime juice are served alongside this soup.
Sometimes small empanadas or fried empanada dough is served too.
After eating fanesca, a dish of mashed potatoes called "molo" is the traditionally entree.
What is Salt Cod? Salt cod is used to make fanesca, but what is salt cod exactly? It is basically codfish, which has been preserved in salt.
Sometimes the fish is dried before it is salted.
To use salted cod in recipes like fanesca, you will need to soak it for at least twelve hours, changing the water a few times.
This removes the excess salt and makes it palatable.
Authentic Recipe for Fanesca This is a traditional Ecuadorian recipe for fanesca and it combines all the authentic flavors and accompaniments.
This soup is only made once a year in Ecuador, to celebrate Lent, but you can make it any time you want a hearty, delicious, and slightly unusual soup.
What you will need:
Drain it and put it in a pot with water to cover it.
Bring the fish in water to a boil, and then simmer it until tender.
This will take about fifteen minutes.
Drain and keep the fish broth.
Take the bones and skin off the fish and cut the flesh into 1/2 inch pieces.
Set them to one side.
Saute the garlic and onions in the butter in a pan until they are soft, then add the cumin, bay leaf, oregano and black pepper and saute for a couple of minutes.
Add one cup of water and bring it to a boil, then add the corn, cabbage, rice, zucchini, pumpkin, beans, peas, milk, cream, fish broth, fish and peanuts.
Stir the soup to mix it well and simmer for five minutes.
Add the cheese and salt.
You can thin the soup with milk if it is too thick.
Garnish each serving with hardboiled egg slices and parmesan.
It is usually only made in the week leading up to Easter.
Pumpkin, nuts, and various grains are usually used to make it, as well as salt cod.
Traditionally, fanesca is made with fresh grains or pulses but these can be hard to find, so if you want to recreate this Ecuadorian recipe, you can use canned beans and pulses instead.
The twelve different grains in the soup represent Jesus's disciples.
Fried plantains, hot chili peppers, hardboiled eggs, slices of queso fresco and onions marinated in lime juice are served alongside this soup.
Sometimes small empanadas or fried empanada dough is served too.
After eating fanesca, a dish of mashed potatoes called "molo" is the traditionally entree.
What is Salt Cod? Salt cod is used to make fanesca, but what is salt cod exactly? It is basically codfish, which has been preserved in salt.
Sometimes the fish is dried before it is salted.
To use salted cod in recipes like fanesca, you will need to soak it for at least twelve hours, changing the water a few times.
This removes the excess salt and makes it palatable.
Authentic Recipe for Fanesca This is a traditional Ecuadorian recipe for fanesca and it combines all the authentic flavors and accompaniments.
This soup is only made once a year in Ecuador, to celebrate Lent, but you can make it any time you want a hearty, delicious, and slightly unusual soup.
What you will need:
- 1 lb salt cod
- 1 cup cooked corn kernels
- 1 cup light cream
- 1/2 cup ground peanuts
- 1 cup rice cooked in 1 cup water and 1 cup milk
- 1/4 teaspoon oregano
- 2 cups cooked, mashed pumpkin
- 1 cup cooked green beans, in 1/2 inch pieces
- 2 cups cooked, chopped zucchini
- 1 cup cooked fava beans
- 2 chopped onions
- 1 cup diced queso blanco or queso fresco
- 2 1/2 cups cooked, shredded cabbage
- 3 sliced hardboiled eggs
- 4 cups milk
- 1 cup cooked green peas
- 1/4 teaspoon ground cumin
- 4 tablespoons butter
- 1 bay leaf
- 1 minced clove garlic
- Black pepper, to taste
- Grated parmesan, to serve
Drain it and put it in a pot with water to cover it.
Bring the fish in water to a boil, and then simmer it until tender.
This will take about fifteen minutes.
Drain and keep the fish broth.
Take the bones and skin off the fish and cut the flesh into 1/2 inch pieces.
Set them to one side.
Saute the garlic and onions in the butter in a pan until they are soft, then add the cumin, bay leaf, oregano and black pepper and saute for a couple of minutes.
Add one cup of water and bring it to a boil, then add the corn, cabbage, rice, zucchini, pumpkin, beans, peas, milk, cream, fish broth, fish and peanuts.
Stir the soup to mix it well and simmer for five minutes.
Add the cheese and salt.
You can thin the soup with milk if it is too thick.
Garnish each serving with hardboiled egg slices and parmesan.