Introduction
Fanesca is Ecuador’s traditional Easter soup, made with salt cod, milk, pumpkin, and a dozen grains and beans. Rich and symbolic, it is prepared only once a year to mark Holy Week.
History and Cultural Significance
Fanesca blends indigenous Andean ingredients with Spanish influences brought during colonization. Each grain is said to represent one of the twelve apostles, while the fish symbolizes Christ. Preparing and sharing it is a family and community ritual.
Ingredients and Substitutions
Salt cod is the star, but fresh cod or tilapia can substitute. The grains include corn, fava beans, lentils, and more, though households adapt with what is available. Milk and cheese enrich the broth, making it hearty and creamy.
Cooking Tips
Soak salt cod overnight to reduce saltiness. Cook grains separately to ensure even doneness, then combine with pumpkin purée and milk. The soup should be thick, creamy, and brimming with flavor.
Serving Suggestions
Traditionally, fanesca is served with hard-boiled eggs, fried plantains, empanadas, and slices of fresh cheese. It is a full meal and a spiritual experience.
Fanesca (Ecuadorian Easter Soup with Grains and Salt Cod)
Description
A rich, creamy soup with salt cod, pumpkin, and a mix of grains.
Main Ingredients
Instructions
-
Soak salt cod overnight, drain, and simmer until tender.
-
Cook each grain separately until just tender.
-
In a large pot, sauté onion in achiote oil.
-
Stir in pumpkin purée, milk, and cream.
-
Add cooked grains and flaked fish, simmer until thick.
-
Season with salt and pepper.
-
Serve hot with hard-boiled eggs, fried plantains, and cheese.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 72g24%
- Protein 38g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve with empanadas or avocado slices for a festive spread.
