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Fanesca – Ecuadorian Spring Soup

Hearty Fanesca – Ecuadorian Spring Soup for Cozy Gatherings

Experience the warmth of Fanesca, a traditional Ecuadorian spring soup filled with salt cod and fresh vegetables.
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Prep Time 1 hour
Cook Time 45 minutes
Soaking Time 4 hours
Total Time 5 hours 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Ecuadorian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Boneless Salt Cod soak to remove excess salt
  • 1 cup Milk or almond milk for dairy-free
  • 1 cup Long Grain Rice or quinoa as a gluten-free substitute
  • 2 tablespoons Achiote Oil or regular oil
  • 1 medium Onion shallots can be used for a milder taste
  • 2 cloves Garlic fresh is preferred
  • 2 teaspoons Dried Oregano Italian seasoning works too
  • 1 teaspoon Ground Cumin substitute with coriander if desired
  • 1 leaf Bay Leaf can be omitted
  • to taste Salt and Pepper for seasoning
For the Vegetables
  • 2 cups Kabocha or Calabaza Pumpkin or other squash types
  • 1 cup Chopped Zucchini
  • 1 cup Green Peas
  • 1 cup Green Beans
  • 1 cup Corn
  • 1 cup Cabbage
  • 1 can Cooked or Canned Beans any variety
For the Creaminess
  • 1/2 cup Ground Peanuts omit for nut allergies
  • 1 cup Heavy Cream or coconut cream for a lighter alternative
  • 1/2 cup Queso Fresco or feta/ricotta
  • 2 hard-boiled Sliced Hard Boiled Eggs omit for vegetarian versions
  • 1/4 cup Grated Parmesan Cheese optional topping

Equipment

  • Large Bowl
  • Pot
  • pan
  • Stirring Spoon

Method
 

Step-by-Step Instructions
  1. Soak the salt cod in a large bowl of cold water for 4 hours, changing the water every hour.
  2. Drain and cook the salt cod in fresh water for about 15 minutes until it flakes easily.
  3. Simmer rice in a pot with 1 cup milk and 1 cup water until tender.
  4. Pre-cook the seasonal vegetables until tender and vibrant.
  5. Sauté onions and garlic in achiote oil until soft and fragrant.
  6. Add spices and liquids, simmering gently.
  7. Incorporate pumpkin and peanuts, mixing well.
  8. Combine pre-cooked vegetables, beans, shredded cod, and rice in the pot.
  9. Remove the bay leaf and stir in queso fresco.
  10. Serve with garnishes of sliced hard-boiled eggs and Parmesan cheese.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 1500IUVitamin C: 20mgCalcium: 300mgIron: 4mg

Notes

Customize your Fanesca by incorporating different seasonal vegetables or swapping proteins based on dietary preferences.

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