Holidays & Special Occasions
Fanesca
The Quirky Foodster Team
Ingredients
- 300g (10.5 oz) Salt cod, soaked 24 hours, changing water several times
- totaling 12 varieties Each of: fava beans, lupin beans (chochos) 100g (1/2 cup) more small quantities of local grains/beans (rice, white beans, green beans, pumpkin cubes, cabbage, choclo), lentils, chickpeas, peas, corn kernels, and 6
- 1L (4 cups) Milk
- 2 tbsp Butter
- 1 Onion, finely chopped
- 3 Cloves garlic, minced
- 1 tbsp Achiote oil
- to garnish Hard-boiled eggs, fried plantain slices and queso fresco
- to taste Salt and pepper
Method
- Desalt the cod by soaking in several changes of water over 24 hours, then poach gently in fresh water until tender; flake and set aside.
- Cook each of the twelve grains and legumes separately until just tender (times will vary considerably by ingredient), then set each aside.
- In a large pot, sauté onion and garlic in achiote oil for 5 minutes, then add the milk and bring to a gentle simmer.
- Add all twelve cooked grains and legumes to the pot along with the flaked cod, and simmer together for 20-25 minutes to meld the flavours, seasoning to taste. Add butter for richness near the end.
- Ladle into bowls and garnish generously with hard-boiled egg, fried plantain slices and crumbled queso fresco before serving.
Introduction: Fanesca is an elaborate Holy Week (Semana Santa) soup made from twelve different grains and legumes — symbolising the twelve apostles — combined with salt cod and milk.
Cultural Background: Fanesca is an elaborate Holy Week (Semana Santa) soup made from twelve different grains and legumes — symbolising the twelve apostles — combined with salt cod and milk. Preparing fanesca is a multi-day family tradition across Ecuador each Easter, considered one of the country's most important culinary rituals.
Tips: Prepare the twelve grains and beans over the preceding day or two rather than all at once — this is traditionally a multi-day family project, not a quick weeknight soup.
Variations: Exact grain and vegetable selections vary by family and region; the symbolic count of twelve is the fixed element, not the specific ingredients used. Omit the salt cod and use vegetable stock in place of some of the milk; a genuine vegetarian fanesca is uncommon but made by some families.
Storage: Refrigerate in an airtight container for up to 3 days; the soup thickens further when chilled.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk to loosen the consistency.
Nutrition: Approx. 420 kcal, 24g protein, 14g fat, 52g carbohydrates per serving.
FAQs:
Q: Why twelve grains specifically?
A: The twelve varieties of grains and legumes symbolically represent the twelve apostles, central to the dish's Holy Week significance.
Q: Can I substitute fresh fish for salt cod?
A: Salt cod is traditional and gives fanesca its distinctive flavour; fresh white fish can be used but changes the dish's characteristic taste.
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