Fanesca - Ecuadorian Easter Soup

Ingredients

• 2 cups (400g) dried white beans, soaked overnight 2 cups (400g) dried white beans, soaked overnight
• 1 cup (200g) dried corn kernels 1 cup (200g) dried corn kernels
• 1 cup (200g) rice 1 cup (200g) rice
• 1 cup (200g) lentils 1 cup (200g) lentils
• 1 pound (450g) salted codfish, soaked and shredded 1 pound (450g) salted codfish, soaked and shredded
• 2 cups (400g) pumpkin, peeled and diced 2 cups (400g) pumpkin, peeled and diced
• 2 cups (400g) butternut squash, peeled and diced 2 cups (400g) butternut squash, peeled and diced
• 2 cups (400g) potatoes, peeled and diced 2 cups (400g) potatoes, peeled and diced
• 1 cup (200g) fava beans 1 cup (200g) fava beans
• 1 cup (200g) green peas 1 cup (200g) green peas
• 1 cup (200g) fresh corn kernels 1 cup (200g) fresh corn kernels
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon cumin 1 tablespoon cumin
• 1 tablespoon achiote powder 1 tablespoon achiote powder
• 4 cloves garlic, minced 4 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 70g, 10g
• Protein: 25g
• Fiber: 15g
• Salt: 2g

Preparation

1. 1.
   In a large pot, add the soaked white beans and cover with water. Bring to a boil and cook until the beans are tender, approximately 1 hour. Drain and set aside.
2. 2.
   In a separate pot, cook the dried corn kernels in water until tender, about 30 minutes. Drain and set aside.
3. 3.
   In another pot, cook the rice and lentils separately according to package instructions. Drain and set aside.
4. 4.
   In a large soup pot, combine the cooked white beans, corn kernels, rice, lentils, shredded codfish, pumpkin, butternut squash, potatoes, fava beans, green peas, and fresh corn kernels.
5. 5.
   Add enough water to cover the ingredients and bring to a boil. Reduce heat and simmer for 30 minutes, or until the vegetables are tender.
6. 6.
   In a small saucepan, heat the milk and heavy cream over low heat. Stir in the cumin, achiote powder, minced garlic, salt, and pepper. Cook for a few minutes until the flavors meld together.
7. 7.
   Pour the milk mixture into the soup pot and stir well to combine. Simmer for an additional 10 minutes.
8. 8.
   Adjust the seasoning with salt and pepper to taste.
9. 9.
   Serve the fanesca hot, garnished with fresh herbs such as cilantro or parsley.

Treat your ingredients with care...

• Salted codfish — Make sure to soak the codfish overnight and change the water several times to remove excess saltiness. Shred the codfish into small pieces before adding it to the soup.

Tips & Tricks

• For a vegetarian version, omit the salted codfish and increase the amount of vegetables and grains.
• Adjust the consistency of the soup by adding more water or cream, depending on your preference.
• Serve the fanesca with a side of toasted corn kernels for added crunch.
• Experiment with different spices and herbs to personalize the flavor profile of the soup.
• Leftover fanesca can be refrigerated and enjoyed the next day, as the flavors tend to deepen and meld together even more.

Serving advice

Serve the fanesca in individual bowls, garnished with fresh herbs and accompanied by warm crusty bread.

Presentation advice

To enhance the presentation, drizzle a swirl of cream on top of the soup and sprinkle some chopped fresh herbs. Serve the fanesca in colorful ceramic bowls to showcase the vibrant colors of the ingredients.