Ecuadorian Fanesca
Ecuadorian recipes
Side dishes-soups
Launch
Medium
240''
Fanesca is a typical Ecuadorian recipe for Easter. It is a dish that is usually prepared once a year and that requires work due to the cooking times of the ingredients that must be separately, but it is a delight that is prepared as a family and for which each grandmother has her tricks. It is prepared with different ingredients (such as cod, vegetables, peas, beans, etc.) that give it that exquisite flavor. Fanesca is a meal that fosters a sense of community and we can find as many variations and different preparations of this dish as there are families. We propose you this cod recipe, which you must previously soak for about a day. Let's do it!
Ingredients
Necesary
- 1 kilo dry cod
- 6 cups of diced fresh squash
- 6 cups of zucchini, peeled and diced
- 2 tazas de col repollo picada finamente
- 4 cups of Jumbo kernel corn
- 3 cups of GOYA Green Split Peas
- 2 cups cooked white beans
- 2 cups of GOYA Black Beans in sauce
- 2 cups of Nativo lupins
- 2 cups of Nativo Long grane rice
- 8 tablespoons of butter
- 1 tablespoon of Nativo Achiote Paste
- 1 tablespoon of Native ground cumin
- 1 tablespoon of dried oregano
- 1 tablespoon of ground pepper
- 1 cup of chopped white onion
- 1 cup of chopped red onion
- 10 dientes de ajo machacados
- 1 cup of Peanut Paste
- 10 minced garlic
- 1 cup of Peanut butter paste Goya
- 1 unit of GOYA Latin Bar Cheese
- 6 tablespoon of cilantro or parsley finely chopped
- 6 fried dumplings
For decorate
- 6 Several sliced of hard/boiled egg
- 2 unidades of Frozen Ripe Banana
- 1 Several sliced of hard/ boiled egg
- 6 tablespoon coriander
- 1 cebolla picada finamente
Preparation
- Soak the dried cod for 24 hours (or for 48 hours if you want it with less cod flavor), change it´s water every 6 to 8 hours, the soaking water should be less and less salty. After soaking, cut the cod into medium pieces.
- COok the squash in small pieces until soft and set it aside.
- Boil some water with the chopped cabbage for about 3 minutes. Set aside.
- In a blender, purée the cooked pumpkin, cooked rice and cabbage. You can add a little of the water where the squash was cooked.
- Boil 6 cups of milk with the pieces of dried cod, boil at low temperature for 8 to 10 minutes.
- Blend the peanut paste with 2 cups of milk and save it for later.
- Melt the butter in a large soup pot and add the chopped onion, garlic, annatto, cumin, oregano and pepper to prepare a stir-fry, cook until the onions are tender, about 5 minutes.
- Add the pumpkin puree, mix well. Add 2 to 4 cups of milk and mix again.
- Add the cooked peeled beans, corn, red and white beans, and any other additional ingredients of your choice such as: lentils, chickpeas, mellocos (ollucos) previously cooked and chopped).
- Mix well and simmer for 15 minutes, stirring frequently to prevent ingredients from burning or sticking to the pot.
- Add the milk where the cod was cooked, and a little of the shredded cod, leaving a little of this for decoration. Try the soup and add a little salt if desired.
- Add the liquefied peanut mixture with milk to the soup and cook for 10 minutes, stirring frequently.
- Before finishing you can add the cream, the chochos and the cheese so that it dissolves.
- Serve the fanesca with the fried cod pieces, the boiled egg slices, fried ripe bananas Goya, latin cheese Goya and lettuce. If you wish, you can add the rest of the ingredients such as the ají strips or a ají criollo, pickled white onions, avocado, parsley or chopped coriander and the empanadas or dumplings that you may have prepared according to your taste.
