Fanesca Soup

JanaBy Jana      

March 19, 2015

Fanesca Soup 0 5 0

Ecuadorian Easter soup

  • Prep: 1 hr
  • Cook: 1 hr
  • 1 hr

    1 hr

    2 hrs

  • Yields: 6 Bowls


1Cook the cod fish in a water with the lemon juice. Bring to a boil and simmer for 15 minutes. Remove the fish from the water, and discard the water.

2Meanwhile, cook the rice. It should be soggy and tender. Cook the lentils in salted water. Drain and reserve the cooking liquid.

3Blend the milk and peanuts and set aside.

4In a large pot, make a refrito by heating 1 tablespoon of oil over medium heat. Add the onion, garlic, cilantro, paprika and season with salt, pepper and cumin. Cook for about 5 minutes.

5Add the peanut and milk puree to the refrito, and cook for 5 minutes more. Add the soggy rice. Stir it well and cook for 5 additional minutes.

6Add the cooked pumpkin, yellow squash, plus 1 cup of each of the cooking liquids. Mash the squashes with the ladle to thicken the soup.

7Add all the beans with the liquid, plus the hominy and corn, drained. Bring to a boil. Lower the heat to medium and simmer for 30 minutes.

8Meanwhile add oil into another pan and lightly sautee the cod fish pieces on all sides until golden and firm.

9To serve: Ladle the the soup over the cod pieces in a bowl. Garnish the soup with additional chopped cilantro, slices of hard-boiled eggs, or slices of avocado.

10Serve with deep fried empanadas and halved boiled egg.


4 filets of cod, cut into small pieces

lemon, juiced

1 cup white rice (long grain)

1 cup of lentils

2 cups milk

1/4 cup unsalted peanuts, toasted

vegetable oil

1 onion, finely diced

3 cloves of garlic, minced

2 tbsp chopped cilantro

2 cups cooked pumpkin, cubed

2 cups of squash, cooked and cubed

2 cups lima beans, undrained

2 cups red kidney beans, undrained

2 cups cannellini beans, undrained

2 cups garbanzo beans, undrained

2 cups hominy, drained

2 cups sweet corn, drained


ground cumin


ground black pepper

sliced hard boiled eggs

sliced avocado


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