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Fanesca
Created by: Howcan Team
Ingredients
- 1 cup of dried fava beans
- 1 cup of dried white corn
- 1 cup of dried yellow corn
- 1 cup of dried peas
- 1 cup of rice
- 1 cup of pumpkin, diced
- 1 cup of sweet potato, diced
- 1 cup of zucchini, diced
- 1 cup of green plantain, diced
- 1 cup of milk
- 1 cup of heavy cream
- 1 cup of queso fresco, crumbled
- 1 cup of onion, finely chopped
- 4 cloves of garlic, minced
- 1 teaspoon of achiote powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of peanuts, toasted and ground
- 1/2 cup of butter
- 4 cups of fish or vegetable broth
- 2 cups of water
- 1 lb of salted cod or bacalao, soaked and flaked
Instructions
- In a large pot, combine the dried fava beans, white corn, yellow corn, and peas. Cover with water and let soak overnight.
- Drain the soaked grains and place them back in the pot with 6 cups of water. Bring to a boil, then reduce heat and simmer for 1 hour, or until the grains are tender.
- In a separate pot, cook the rice according to package instructions. Set aside.
- In another pot, combine the pumpkin, sweet potato, zucchini, and green plantain. Cover with water and cook until tender. Drain and set aside.
- In a large soup pot, heat the butter over medium heat. Add the chopped onion and minced garlic, and cook until softened.
- Stir in the achiote powder, ground cumin, ground coriander, salt, and black pepper. Cook for 2 minutes, stirring constantly.
- Add the fish or vegetable broth and 2 cups of water to the pot. Bring to a simmer.
- Stir in the cooked grains, rice, and the cooked vegetables. Add the milk and heavy cream, and let simmer for 10 minutes.
- Gently fold in the flaked salted cod or bacalao, and let simmer for an additional 10 minutes.
- To serve, ladle the fanesca into bowls and top with crumbled queso fresco and toasted ground peanuts. Enjoy!
Fanesca is a traditional Ecuadorian soup enjoyed during Easter. This hearty dish has a rich history dating back to pre-Columbian times, blending indigenous and Spanish influences. It features a diverse array of ingredients, including 12 different grains and beans, salted cod, and a variety of vegetables. The soup is flavored with aromatic herbs and spices, creating a complex and satisfying flavor profile. In Ecuador, renowned chefs and home cooks alike take great pride in preparing Fanesca, often adding their own unique twists to the recipe. While Fanesca can be found throughout Ecuador, some of the best versions are said to come from the Andean region. This dish is a true labor of love, requiring time and patience to achieve its authentic, soul-warming taste.
90 min
8
350 calories
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