Ecuadorian Fanesca

Name: Ecuadorian Fanesca
Total time: 120 min
Cuisine: Ecuadorian recipes
Ingredients: 350 grams dry cod; 2 cups of diced fresh squash; 1 cup of zucchini, peeled and diced; 1 cup de Shelled corn GOYA; 1 cup de Green split peas; 1 cup de Nativo Long grane rice; 1 splash de Goya Extra Virgin Olive Oil; 3 tablespoons of butter; 0.3 tablespoon de Nativo Achiote Paste; 0.3 tablespoon de Ground cumin; 0.3 tablespoon of dried oregano; 0.3 tablespoon of ground pepper; 0.3 cup of chopped white onion; 0.26 cup of chopped red onion; 3 chopped garlic cloves; 0.3 cup de Peanut Paste; 1 unit de Latin cheese; 6 tablespoon of cilantro or parsley finely chopped; 2 units de Cheese empanada; 2 slices of hard/boiled egg; 2 units de Frozen ripe banana; 1 unit of avocado; 0.3 units de Latin cheese

Ecuadorian recipes

Side dishes-soups

Launch

Medium

120'

Fanesca is a traditional Ecuadorian soup prepared especially during Holy Week. Rich, creamy, and full of Andean grains, it combines vegetables, dairy, and cod to create a deep, nutritious dish that’s perfect for sharing. This version has been scaled down to one third of the original recipe to make it more manageable to prepare.

Ingredients Preparation Share

Ingredients

Necesary

350 grams dry cod
2 cups of diced fresh squash
1 cup of zucchini, peeled and diced
1 cup of Shelled corn GOYA
1 cup of Green split peas
1 cup of Nativo Long grane rice
1 splash of Goya Extra Virgin Olive Oil
3 tablespoons of butter
0.3 tablespoon of Nativo Achiote Paste
0.3 tablespoon of Ground cumin
0.3 tablespoon of dried oregano
0.3 tablespoon of ground pepper
0.3 cup of chopped white onion
0.26 cup of chopped red onion
3 chopped garlic cloves
0.3 cup of Peanut Paste
1 unit of Latin cheese
6 tablespoon of cilantro or parsley finely chopped
2 units of Cheese empanada

For decorate

2 slices of hard/boiled egg
2 units of Frozen ripe banana
1 unit of avocado
0.3 units of Latin cheese

Preparation

Soak the salt cod for 24–48 hours, changing the water every 6–8 hours to remove excess salt. Cut into medium pieces and set aside.
Cook the squash in water until tender and set aside.
Blend the squash with the milk.
In a large pot, melt the butter with Goya Extra Virgin Olive Oil and sauté the white onion, red onion, zucchini, garlic, achiote paste, cumin, Goya peanut paste, oregano, and pepper until the onions are soft.
Add the squash purée and stir in the Goya corn kernels, Goya green split peas, and any other cooked grains you wish to include. Cook over low heat for 15 minutes, stirring frequently.
Add the cod and adjust the salt if needed.
Serve hot and garnish with hard-boiled egg, fried ripe plantain, Goya Latin cheese, and avocado. Serve with Goya empanadas.