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Posted by on Aug 9, 2007 in International Soups, Vegetable Soups | 0 comments

Ecuador Fanesca

This soup is also known as Spring Soup, since it uses vegetables first available during spring.  
Serves 10
• 500 gm of salt cod
• ¼ cup of butter
• 2 medium onions, finely chopped
• 1 clove of garlic, minced
• 1 tsp oregano
• ½ tsp cumin
• 1 bay leaf
• salt & pepper
• 1 cup of rice that was previously cooked in 1 cup of milk and 1 cup of water
• 1 cup of cooked corn kernels
• 2 ½ cups shredded cabbage
• 2 cups cooked and mashed squash
• 2 cups cooked, and chopped zucchini
• 1 cup of baby lima beans or fava beans
• 1 cup of cooked green peas
• 1 cup of cooked green beans cut into small pieces
• ½ cup of ground peanuts
• 4 cups of milk
• 1 cup of light cream
• 1 cup Spanish fresco cheese or queso blanco or Munster
• 3 hard boiled eggs, sliced
1. Salt cod is dried and very hard.  It must be soaked before using.  Soak the cod in enough cold water to cover it.  Soak for at least 12 hours, and preferably 24.  Change the water frequently. 
2. Drain the fish and put it in a saucepan with enough fresh water to cover it.  Bring to a boil and then reduce the heat to a simmer.  Cook until the fish is tender, about 15 minutes.  Remove the fish, but retain the fish water.  Remove any skin and bones from the fish.  Cut into ½ inch pieces.
3. Heat the butter in large saucepan and sauté the  onion and garlic until the onion is soft.  Add the dry seasonings and sauté an additional minute.  Add 1 cup of water and bring to a boil.  Add all the remaining ingredients, except the cheese and egg.  Don’t forget to add the fish and fish water. Lower the heat to a simmer and gently cook for about 5 minutes.
4. If the soup seems too thick, add a little bit more milk to thin it out and simmer a few more minutes.  Add the cheese.  Stir and the soup is now ready to serve.
5. When the soup has been poured  into soup bowls, garnish each serving with a slice of egg.

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