Fanesca is a traditional Ecuadorian Easter dish made with corn, legumes and dried fish. It is a nutritious and comforting soup that combines ancestral ingredients from Ecuadorian cuisine.
⏱ 90 min👨🍳 Media🍽 6 personas
Ingredients
Step-by-step preparation
1
🌊 Prepare the cod
Soak the dried cod in cold water overnight. Then shred and remove the bones.
2
🔥 Cook the legumes
In boiling water cook separately the corn, peas, fava beans and beans until tender. Reserve.
3
🧅 Sauté aromatics
Heat oil and sauté the onion, garlic and tomato until golden.
4
🍲 Make the base
Pour the fish broth and bring to a boil. Add the shredded cod and cook for 15 minutes.
5
🥔 Add vegetables
Add sweet potato and green plantain in cubes. Cook 15 minutes until soft.
6
🥛 Incorporate legumes and milk
Add all cooked legumes and milk. Simmer for 10 minutes. Season with salt and pepper.
7
🥚 Serve
Serve hot in deep bowls, garnish with chopped hard boiled egg and fresh parsley.
💡 Chef's tip: Prepare the fanesca a day ahead so the flavors blend better. Serve it hot during Easter week.
Receta publicada por D4 Digital Studio — Agencia digital para negocios latinos en Italia