Introduction
Fanesca is a rich, traditional Ecuadorian soup made with grains, beans, vegetables, and salt cod. It is traditionally prepared during Holy Week (Semana Santa) leading up to Easter. This hearty dish symbolizes abundance and community, as its many ingredients represent the diverse agricultural wealth of Ecuador. Each family has its unique recipe, often passed down through generations, making it a dish full of history and culture.
Ingredients
- 200 g salt cod (soaked overnight)
- 1 cup dried fava beans, soaked overnight
- 1 cup dried lentils
- 1 cup dried split peas
- 1 cup cooked corn kernels (choclo)
- 1 cup cooked hominy
- 1 cup cooked pumpkin or squash, mashed
- 1 cup chopped cabbage
- 2 potatoes, peeled and diced
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 cup milk
- 1 cup cream
- 1 tablespoon annatto oil (or olive oil)
- 2 tablespoons butter
- 1 cup peanuts, ground
- Fresh cheese for garnish (queso fresco)
- Hard-boiled eggs, sliced (for garnish)
- Fried plantains (for garnish)
- Chopped cilantro (for garnish)
- Salt and pepper to taste
Instructions
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Prepare the salt cod:
- Soak the salt cod overnight in cold water, changing the water at least twice. This process removes excess salt from the fish.
- The next day, drain the cod and rinse it well. Place the cod in a pot with fresh water and bring to a gentle simmer. Cook for about 10 minutes, then drain and shred the fish. Set aside.
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Cook the beans and grains:
- In separate pots, cook the soaked fava beans, lentils, and split peas until tender (about 1 hour). Drain and set aside.
- If using canned or pre-cooked hominy and corn, rinse them and set aside. Otherwise, cook them until tender.
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Make the base of the soup:
- In a large pot, heat the annatto oil and butter over medium heat. Add the chopped onion and garlic, cooking until softened and translucent, about 8-10 minutes.
- Add the diced potatoes and cabbage, stirring to combine. Pour in the milk and cream, bringing the mixture to a simmer. Let the vegetables cook for 20 minutes until tender.
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Add the beans, grains, and cod:
- Stir in the cooked fava beans, lentils, split peas, hominy, corn, mashed pumpkin, and shredded cod. Add the ground peanuts for richness and continue simmering for another 30 minutes, stirring occasionally to prevent sticking. Adjust the consistency with water or milk if the soup becomes too thick.
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Final seasoning and garnishes:
- Taste the Fanesca and adjust seasoning with salt and pepper as needed. The soup should be thick, creamy, and full of flavor.
- Serve the soup hot, garnished with slices of hard-boiled eggs, fried plantains, crumbled fresh cheese, and chopped cilantro.
Health Notes
- High in Protein: Fanesca is packed with protein from the beans, lentils, and salt cod, making it a nutritious and filling meal.
- Fiber-Rich: The variety of beans and grains provide a high fiber content, which aids digestion and keeps you full.
- Sodium Content: Salt cod and cheese can contribute to a high sodium content, so consider reducing the added salt or soaking the cod longer to remove more salt.
- Rich in Nutrients: The mix of vegetables, grains, and legumes offers a wide array of vitamins and minerals, making Fanesca a nutrient-dense dish.
Serving Suggestions
- Traditional Accompaniments: Serve Fanesca with fried plantains, slices of hard-boiled eggs, and fresh cheese on top.
- Beverage Pairing: A light Ecuadorian beer or refreshing agua fresca complements the richness of the soup.
- Portion Control: Given the rich and filling nature of Fanesca, serve in smaller portions to avoid overwhelming diners.
Tips
- Salt Cod Preparation: Soak the salt cod overnight and change the water multiple times to ensure it’s not too salty.
- Grain Cooking: Cook the beans and grains separately to avoid uneven cooking, as each has different cooking times.
- Consistency Control: Adjust the thickness of the soup by adding more milk or water, depending on your preference for a thicker or thinner consistency.
- Fanesca is traditionally shared: Prepare in large quantities, as this dish is meant to be served at family gatherings or shared with neighbors and friends during Holy Week.
