Go Back
–+ servings
Fanesca – Ecuadorian Spring Soup

Fanesca – Ecuadorian Spring Soup That Warms Your Soul

Fanesca is a hearty Ecuadorian spring soup featuring protein-packed salt cod and seasonal vegetables, perfect for a nutritious meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Soups
Cuisine: Ecuadorian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 lb Salt Cod Main protein source
  • 1 cup Milk Plant-based milk can be used
  • 1 cup Long Grain Rice
  • 3 tablespoons Achiote Oil
  • 1 medium Onion Diced
  • 1 clove Garlic Minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Ground Cumin
  • 1 leaf Bay Leaf
For the Vegetables
  • 2 cups Kabocha Pumpkin Mashed
  • 1 medium Zucchini Chopped
  • 1 cup Green Peas
  • 1 cup Green Beans Chopped
  • 1 cup Corn Fresh or canned
  • 2 cups Cabbage Chopped
  • 1 can Cooked or Canned Beans Any variety
For the Garnish and Finish
  • 1/2 cup Ground Peanuts
  • 1/2 cup Heavy Cream Or half-and-half
  • 1 cup Queso Fresco Crumbled
  • 2 hard Boiled Eggs Sliced for garnish
  • 1/4 cup Grated Parmesan Cheese Optional topping

Equipment

  • Large bowl
  • Pot
  • Large saucepan
  • large pot
  • Cutting Board
  • chef's knife

Method
 

Preparation Steps
  1. Soak the Salt Cod: Place salt cod in a large bowl and cover with cold water. Soak for 4 hours, changing water every hour.
  2. Boil the Cod: Drain the salt cod, place it in a pot with fresh water, bring to a boil, and cook for 10-15 minutes. Shred cod once cooled.
  3. Cook the Rice: In a saucepan, combine milk and reserved cod cooking liquid. Add long grain rice, simmer for about 15 minutes.
  4. Prepare the Vegetables: Chop zucchini, green beans, corn, cabbage, and peas. Steam or boil until tender, about 5-7 minutes.
  5. Sauté the Aromatics: In a pot, heat achiote oil, add onions and garlic, sauté for 5 minutes. Add oregano, cumin, salt, and pepper.
  6. Combine the Liquids: Add reserved cod stock, remaining milk and cream, mashed pumpkin, and ground peanuts. Bring to a gentle boil.
  7. Add All Ingredients: Fold in pre-cooked vegetables, shredded cod, and rice. Let simmer for about 5 minutes.
  8. Finish the Soup: Adjust seasoning, stir in crumbled queso fresco until melted.
  9. Garnish and Serve: Serve hot with slices of hard-boiled eggs and grated Parmesan cheese on top.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

This soup is gluten-free and can be customized with various proteins and vegetables.

Tried this recipe?

Let us know how it was!