Fanesca (Fanesca)
Overview
Fanesca is a rich Ecuadorian soup prepared only during Holy Week before Easter. It is traditionally made with twelve kinds of beans and grains, such as broad beans, lupins, peas, lentils, corn and rice, cooked with squash in milk until thick and creamy. Salt cod, soaked to remove the salt, is added because meat is avoided in this period. Bowls are garnished with hard-boiled egg, fried plantain, small pastries, cheese and herbs. It takes a long time to make and is shared with family and friends.
Pictures
History
Fanesca blends Andean ingredients like squash, corn and lupins with Spanish Catholic traditions of meatless eating during Lent. The twelve grains are often said to represent the apostles, and salt cod is said to represent Jesus. Families in Ecuador make it together each Easter week. Restaurants in Quito and other cities also serve it during Holy Week, often only for a few days each year.
Main ingredients
Salt cod, squash, beans and grains, milk, peanuts, hard-boiled egg. The soup is built on milk and squash and is usually served hot. Diet: pescatarian; not usually gluten-free.
Recipe outline serves 4 · ~180 min
Ingredients
- 300 g salt cod, soaked
- 500 g squash, cooked and mashed
- 600 g mixed cooked beans, peas, corn and grains
- 1 l milk
- 80 g peanuts, ground
- eggs, fried plantain, cheese
Allergens: Contains: Eggs, Fish, Milk, Peanuts. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Poach the soaked cod in milk and flake it.
- Fry onion and garlic, add squash, beans and grains and the milk.
- Simmer for 30 minutes, stirring, adding peanuts and cod.
- Serve with egg, plantain and cheese.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.