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Ecuadorian fanesca bean and cod soup with corn, peas, avocado, and plantain.

Ecuadorian Fanesca (Bean and Cod Soup)

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A rich Ecuadorian soup of salted cod, squash, corn, peas, beans, and grains served with fresh garnishes.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Ecuadorian
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Soup
  • 1 lb salt cod soaked overnight, drained, and flaked
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups peeled pumpkin or butternut squash, cubed
  • 1 cup cooked white beans
  • 1 cup cooked fava beans
  • 1 cup cooked corn kernels
  • 1 cup green peas fresh or frozen
  • 1/2 cup cooked rice
  • 4 cups vegetable or fish stock
  • 1 cup whole milk
  • 1/2 tsp ground cumin
  • 1/2 tsp annatto or paprika
  • 1/2 tsp fine salt or to taste after desalting
Garnishes
  • 2 medium avocados, sliced
  • 2 medium ripe plantains, fried
  • 1/4 cup chopped cilantro

Equipment

  • Large stockpot
  • Blender
  • Chef's knife
  • Wooden spoon

Method
 

Build the Base:
  1. Soak the cod in cold water overnight, changing the water twice. Simmer it in fresh water for 10 minutes, drain, and flake.
  2. Heat the oil in a stockpot. Cook the onion for 5 minutes, add the garlic, cumin, and annatto, and cook for 30 seconds.
  3. Add the squash and stock. Simmer for 15 minutes until the squash is tender.
Thicken the Soup:
  1. Transfer 1 cup of the cooked squash and some broth to a blender. Blend until smooth and return it to the pot.
  2. Stir in the beans, corn, peas, rice, and milk. Simmer gently for 15 minutes, stirring occasionally.
Add the Fish and Serve:
  1. Fold in the flaked cod and simmer for 5 minutes. Taste and adjust the salt carefully.
  2. Ladle into bowls and garnish with avocado, fried plantain, and cilantro.

Nutrition

Calories: 560kcalCarbohydrates: 67gProtein: 31gFat: 19gSaturated Fat: 5gCholesterol: 60mgSodium: 930mgFiber: 14gSugar: 12g

Notes

  • Desalt the cod thoroughly before adding any extra salt.
  • Blending some squash gives the soup body without making it foamy or heavy.