Fanesca is Ecuador’s celebrated Easter-season soup, combining salted cod with beans, grains, squash, corn, and peas. It is substantial enough to serve as a main dish and generous enough for a table of guests.
Cook the vegetables and legumes until tender, blend part of the squash for body, then add the fish near the end so it stays in distinct flakes. Garnishes provide freshness and texture.
Prepare the beans and desalt the cod a day ahead; the final soup comes together more easily when those components are ready.
Serving Suggestions
Top each bowl with avocado, fried plantain, chopped herbs, and a small baked empanada or hard-boiled egg.
Recipe Notes
Fanesca thickens as it cools. Loosen leftovers with stock while reheating gently, and use within three days.
Ecuadorian Fanesca (Bean and Cod Soup)
A rich Ecuadorian soup of salted cod, squash, corn, peas, beans, and grains served with fresh garnishes.
Ingredients
Equipment
Method
Build the Base:
- Soak the cod in cold water overnight, changing the water twice. Simmer it in fresh water for 10 minutes, drain, and flake.
- Heat the oil in a stockpot. Cook the onion for 5 minutes, add the garlic, cumin, and annatto, and cook for 30 seconds.
- Add the squash and stock. Simmer for 15 minutes until the squash is tender.
Thicken the Soup:
- Transfer 1 cup of the cooked squash and some broth to a blender. Blend until smooth and return it to the pot.
- Stir in the beans, corn, peas, rice, and milk. Simmer gently for 15 minutes, stirring occasionally.
Add the Fish and Serve:
- Fold in the flaked cod and simmer for 5 minutes. Taste and adjust the salt carefully.
- Ladle into bowls and garnish with avocado, fried plantain, and cilantro.
Nutrition
Notes
- Desalt the cod thoroughly before adding any extra salt.
- Blending some squash gives the soup body without making it foamy or heavy.
