Fanesca
- Holger Duarte Tobar
- Mar 27
- 4 min read
Fanesca is a traditional Ecuadorian soup, typically enjoyed during Holy Week leading up to Easter. This rich, hearty dish is made with a variety of grains, legumes, and salt cod, symbolizing the diverse regions of Ecuador and the 12 apostles. It’s a labor-intensive dish but worth every effort for its deep, comforting flavors. The combination of ingredients reflects both the indigenous and Spanish culinary influences in Ecuadorian cuisine.
Ingredients:
For the Soup Base:
- 1/2 lb (225g) dried salt cod (bacalao)
- 1/2 cup (90g) dry lima beans
- 1/2 cup (90g) dry white beans
- 1/2 cup (90g) dry fava beans
- 1/2 cup (90g) dry hominy corn
- 1/2 cup (90g) dry peas
- 1/2 cup (90g) fresh corn kernels (or canned)
- 1/2 cup (90g) cooked rice
- 1/2 cup (90g) diced pumpkin or squash
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (90g) chopped leeks (white and light green parts only)
- 1/2 cup (90g) chopped cabbage
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60g) butter
- 1/4 cup (30g) ground peanuts
- 1 teaspoon ground cumin
- 1 teaspoon achiote (annatto) powder
- Salt and pepper to taste
For Garnishes:
- 2-3 hard-boiled eggs, sliced
- 1/2 cup (75g) fried plantains or ripe bananas, sliced
- 1/2 cup (90g) fresh cheese, crumbled (queso fresco)
- 1/4 cup (60ml) fried onions
- Fresh herbs (such as parsley or cilantro), chopped
Instructions:
1. Prepare the Salt Cod:
- Rinse the dried salt cod under cold water to remove excess salt. Soak it in cold water for at least 24 hours, changing the water several times to desalinate the fish.
- Once desalinated, boil the cod in fresh water for about 10 minutes until it is tender. Remove the fish, shred it into bite-sized pieces, and set it aside.
2. Cook the Legumes:
- Soak the dry lima beans, white beans, fava beans, hominy corn, and peas overnight in separate bowls of water.
- Drain and rinse the soaked legumes. Boil each type of bean and hominy separately in salted water until tender (approximately 1 hour). Drain and set them aside.
3. Prepare the Soup Base:
- In a large pot, melt the butter over medium heat. Add the chopped onions, garlic, and leeks, and sauté until soft and translucent, about 5-7 minutes.
- Stir in the cumin and achiote powder, and cook for another 2 minutes until fragrant.
- Add the chopped cabbage, diced pumpkin, fresh corn kernels, and cooked rice to the pot. Cook for about 10 minutes, stirring occasionally.
- Gradually add the cooked legumes and shredded salt cod to the pot. Mix in the ground peanuts.
- Pour in the milk and heavy cream, and bring the soup to a gentle simmer. Cook for another 20-30 minutes, stirring occasionally, until all the flavors meld together and the soup thickens.
4. Adjust Seasoning:
- Taste the soup and adjust the seasoning with salt and pepper as needed. If the soup is too thick, you can add a bit more milk or water to reach your desired consistency.
5. Serve and Garnish:
- Ladle the Fanesca into bowls and garnish with slices of hard-boiled eggs, fried plantains or bananas, crumbled fresh cheese, and fried onions.
- Sprinkle chopped fresh herbs over the top for a burst of color and freshness.
Nutritional Information (per serving, assuming 6 servings):
- Calories: Approximately 600-700 kcal
- Fat: 30-35g
- Saturated Fat: 15-18g
- Protein: 30-35g
- Carbohydrates: 60-70g
- Sugars: 8-10g (from vegetables and milk)
- Fiber: 10-12g
Preparation Time:
- Total Time: 3-4 hours
- Active Prep Time: 1-1.5 hours
- Cooking Time: 2-2.5 hours (including soaking, boiling, and simmering)
Notes:
- Salt Cod: The desalination process for salt cod is crucial to avoid an overly salty soup. Make sure to change the soaking water frequently. If salt cod is not available, you can substitute it with another mild white fish, though it won’t have the same traditional flavor.
- Legumes: Fanesca traditionally includes 12 different grains and legumes, but the exact combination can vary depending on availability. The ones listed here are the most common, but feel free to add others like lentils or quinoa.
- Texture: Fanesca is meant to be thick and hearty. If you prefer a smoother consistency, you can mash some of the cooked legumes before adding them to the soup.
- Serving Suggestions: Fanesca is typically served with slices of avocado and sometimes a side of Ecuadorian empanadas or llapingachos (potato patties).
- Leftovers: Fanesca can be stored in the refrigerator for up to 3 days. The flavors often improve after a day or two. Reheat gently on the stove, adding a bit more liquid if necessary.
Fanesca is a beloved dish in Ecuador, embodying the country's rich culinary heritage and the spirit of togetherness during the Holy Week. While it requires time and effort, the result is a deeply satisfying and flavorful soup that’s perfect for sharing with family and friends.
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