Ecuadorian fanesca soup

Name: Ecuadorian fanesca soup
Prep time: 50 min
Total time: 50 min
Yield: 8 people
Cuisine: Ecuadoraans
Ingredients: 1.1 lb salt cod, soaked and desalinated; 1.1 lb squash, diced; 4 cups milk; 6 cups vegetable stock; 1 1/2 cups cooked white beans; 1 1/2 cups cooked brown beans; 1 1/2 cups cooked chickpeas; 1 1/2 cups corn kernels; 1/2 cup rice; 1 onion, finely chopped; 3 cloves garlic, minced; 2 tbsp unsweetened peanut butter; 1 tsp ground cumin; 1 tsp dried oregano; 2 tbsp butter; 1 tsp salt; 1/2 tsp black pepper

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Fanesca is a traditional Ecuadorian festive soup with salted cod, squash, milk and several kinds of legumes. It is a rich and substantial soup often prepared for Easter.

Serves: 8 people

Preparation time: 50 min

Ingredients

salt cod, soaked and desalinated – 1.1 lb
squash, diced – 1.1 lb
milk – 4 cups
vegetable stock – 6 cups
cooked white beans – 1 1/2 cups
cooked brown beans – 1 1/2 cups
cooked chickpeas – 1 1/2 cups
corn kernels – 1 1/2 cups
rice – 1/2 cup
onion, finely chopped – 1
garlic, minced – 3 cloves
unsweetened peanut butter – 2 tbsp
ground cumin – 1 tsp
dried oregano – 1 tsp
butter – 2 tbsp
salt – 1 tsp
black pepper – 1/2 tsp

Method

1. Cook the squash in part of the stock for 15 minutes until soft, then puree until smooth.
2. Flake the cod into large pieces. Melt the butter in a large pot and cook the onion and garlic for 4 minutes. Add the cumin and oregano.
3. Pour in the remaining stock and the milk. Stir in the squash puree, rice and peanut butter and simmer for 10 minutes.
4. Add the cod, corn and all the legumes and heat gently for 10 to 12 minutes until the rice is tender and the flavors come together.
5. Season with salt and pepper and serve the fanesca hot.