Yummy Easy Ecuadorian Fanesca Soup Recipe

Yummy Easy Ecuadorian Fanesca Soup Recipe
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This traditional yummy easy Ecuadorian Fanesca soup recipe is typically eaten during the Easter and lent holiday. Although the Fanesca is a popular holiday dish it can be enjoyed all year round. Super yummy and healthy, this unique soup is made with boneless cod fish, cabbage, butternut squash, potatoes, fresh cheese, cream and milk and loaded with a variety of legumes, vegetables and spices.

Ingredients:

  • 1 lb boneless salted dry cod fish
  • 2 cups of chopped cabbage
  • 2 cups of diced butternut squash
  • 2 cups diced potato or cassava
  • 1 cup of canned fava beans
  • 2 cups of canned chic peas
  • 2 cups of canned corn kernel
  • 1 cup of canned lentils
  • 1 cup canned kidney beans
  • 100 grams of unsalted butter
  • 1/2 cup of canned corn
  • 1/2 cup of finely chopped carrots
  • 1 cup of rice precooked
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon of achiote
  • 1 teaspoon of salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon of white pepper
  • 5 garlic buds finely chopped
  • 1 cup of diced red onion
  • 1 tablespoons minced cilantro
  • 1 teaspoon of powered cumin
  • 1/2 cup of pine nuts or peanuts
  • 2 cups of cream
  • 4 cups of water
  • 5 cups of milk
  • 400 grams of fresh goat or cow cheese
  • 5 eggs

Instructions:

  1. Soak the cod fish 1 day prior changing the water 2-3 times through out the day
  2. Remove cod fish from water and break apart and shred with fingers.
  3. Set aside and place into refrigerator.
  4. Fill a pot with water and place the squash, potato, carrots and cabbage and cook until squash and potato are soft and tender.
  5. Remove and place into a blender along with some of the broth and puree and set aside.
  6. In another pot add 2 cups of water and 1 cup of rice and cook until soft and tender. Set aside after cooking.
  7. In a small pot add 3 cups of water and the 5 eggs and hard broil.
  8. Once cooked peel and set aside.
  9. In a large saucepan on medium high add the butter and melt.
  10. Once the butter is melted, add the olive oil, garlic and minced onion and saute for a few minutes just until the garlic and onion start to lightly brown. Add in the rice, the puree potato, squash and cabbage, cream, milk and 2 cups of water, salt, cumin, achiote and white and black pepper and continue to cook on low heat for 5 minutes stirring occasionally.
  11. Continue to simmer the soup, add in the pine nuts or peanuts, add in corn, kidney beans, lentils, chic peas, fava beans and fresh cut cheese and continue to simmer for 5 minutes.
  12. Add in cod fish and minced cilantro and continue to simmer for 15-20 minutes stirring occasionally.
  13. Serve with sliced broiled eggs, sliced avocado and fried plantain.
Ecuadorian Fanesca Soup

 

Ecuadorian Fanesca Soup

Yummy Easy Ecuadorian Fanesca Soup Recipe

This traditional yummy easy Ecuadorian Fanesca soup recipe is typically eaten during the Easter and lent holiday. Although the Fanesca is a popular holiday dish it can be enjoyed all year round. Super yummy and healthy,
5 from 11 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dinner
Cuisine Ecuadorian
Servings 6 people
Calories 380 kcal

Ingredients
  

  • INGREDIENTS:
  • 1 lb boneless salted dry cod fish
  • 2 cups of chopped cabbage
  • 2 cups of diced butternut squash
  • 2 cups diced potato or cassava
  • 1 cup of canned fava beans
  • 2 cups of canned chic peas
  • 2 cups of canned corn kernel
  • 1 cup of canned lentils
  • 1 cup canned kidney beans
  • 100 grams of unsalted butter
  • 1/2 cup of canned corn
  • 1/2 cup of finely chopped carrots
  • 1 cup of rice precooked
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon of achiote
  • 1 teaspoon of salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon of white pepper
  • 5 garlic buds finely chopped
  • 1 cup of diced red onion
  • 1 tablespoons minced cilantro
  • 1 teaspoon of powered cumin
  • 1/2 cup of pine nuts or peanuts
  • 2 cups of cream
  • 4 cups of water
  • 5 cups of milk
  • 400 grams of fresh goat or cow cheese
  • 5 eggs

Instructions
 

  • INSTRUCTIONS:
  • Soak the cod fish 1 day prior changing the water 2-3 times through out the day
  • Remove cod fish from water and break apart and shred with fingers.
  • Set aside and place into refrigerator.
  • Fill a pot with water and place the squash, potato, carrots and cabbage and cook until squash and potato are soft and tender.
  • Remove and place into a blender along with some of the broth and puree and set aside.
  • In another pot add 2 cups of water and 1 cup of rice and cook until soft and tender. Set aside after cooking.
  • In a small pot add 3 cups of water and the 5 eggs and hard broil.
  • Once cooked peel and set aside.
  • In a large saucepan on medium high add the butter and melt.
  • Once the butter is melted, add the olive oil, garlic and minced onion and saute for a few minutes just until the garlic and onion start to lightly brown. Add in the rice, the puree potato, squash and cabbage, cream, milk and 2 cups of water, salt, cumin, achiote and white and black pepper and continue to cook on low heat for 5 minutes stirring occasionally.
  • Continue to simmer the soup, add in the pine nuts or peanuts, add in corn, kidney beans, lentils, chic peas, fava beans and fresh cut cheese and continue to simmer for 5 minutes.
  • Add in cod fish and minced cilantro and continue to simmer for 15-20 minutes stirring occasionally.
  • Serve with sliced broiled eggs, sliced avocado and fried plantain.
Keyword Fanesca, Fanesca Soup


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