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Fanesca is a rich and hearty soup traditionally prepared in Ecuador during Holy Week leading up to Easter. This iconic dish is a labor of love, made with a mix of grains, beans, and vegetables, symbolizing the Twelve Apostles, along with salt cod, which represents Jesus. Fanesca is more than just a soup; it’s a celebration of Ecuadorian culture and a dish that brings families together during one of the most important religious holidays. This recipe will guide you through creating an authentic Fanesca that’s perfect for sharing with loved ones.

Ingredients

1 lb (0.45 kg) salt cod, soaked overnight and drained

1/2 lb (0.23 kg) pumpkin, peeled and diced

1/2 lb (0.23 kg) butternut squash, peeled and diced

1/2 lb (0.23 kg) fava beans, shelled

1/2 lb (0.23 kg) fresh corn kernels

1/2 lb (0.23 kg) fresh or frozen peas

1/2 lb (0.23 kg) chochos (Andean lupin beans)

1/2 lb (0.23 kg) cooked rice

1/4 lb (0.11 kg) dried hominy, cooked

1/4 cup (60 ml) vegetable oil or butter

2 large onions, finely chopped

4 cloves garlic, minced

1 tsp ground achiote (annatto)

1 tsp ground cumin

1 cup (240 ml) milk

1 cup (240 ml) cream

1/2 cup (120 ml) peanut butter or ground peanuts (optional)

1/4 cup (60 ml) chopped fresh cilantro

4 hard-boiled eggs, sliced for garnish

Fried ripe plantains, for garnish

Fresh cheese, crumbled for garnish

Salt, to taste

Pepper, to taste

Instructions

Prepare the Salt Cod: Soak the salt cod overnight in cold water, changing the water several times to remove excess salt. Once soaked, drain and rinse the cod. Cut into bite-sized pieces and set aside.

Cook the Vegetables: In a large pot, bring water to a boil and add the diced pumpkin, butternut squash, fava beans, corn, peas, chochos, cooked rice, and hominy. Cook until the vegetables are tender, about 15-20 minutes. Drain and set aside.

Sauté the Base: In the same pot, heat the vegetable oil or butter over medium heat. Add the chopped onions, minced garlic, ground achiote, and ground cumin. Sauté until the onions are soft and fragrant, about 5-7 minutes.

Combine Ingredients: Add the soaked salt cod to the pot with the sautéed onions and garlic. Cook for about 5 minutes. Then, gradually add the cooked vegetables, milk, cream, and peanut butter or ground peanuts (if using). Stir well to combine and bring to a gentle simmer.

Simmer the Soup: Let the soup simmer over low heat for 20-30 minutes, stirring occasionally to prevent sticking. Adjust the seasoning with salt and pepper as needed. The soup should be thick and creamy, with a rich, flavorful broth.

Finish and Garnish: Once the soup is ready, stir in the chopped cilantro. Ladle the Fanesca into bowls and garnish with slices of hard-boiled eggs, fried ripe plantains, and crumbled fresh cheese.

Serving

Fanesca is traditionally served as the main dish during Holy Week, accompanied by slices of avocado and perhaps a side of Ecuadorian empanadas. This soup is meant to be enjoyed slowly, savoring each rich and comforting bite.

Fanesca is more than just a meal it’s a culinary tradition that reflects Ecuador’s rich cultural and religious heritage. The combination of grains, beans, vegetables, and salt cod creates a unique and hearty soup that is both nourishing and deeply symbolic. Preparing Fanesca is a beautiful way to celebrate Easter with family and friends, bringing a taste of Ecuador’s traditions to your table.