Cod soup recipe

Fanesca is a delicious soup recipe cod from Ecuador. It is usually only done during the week before Easter. Pumpkin, nuts and various grains are typically used to do it, such as cod.

Traditionally Fanesca with fresh grains and legumes, but it is hard to find, so if you re-create these Ecuadorian recipes, you can use canned beans and legumes. Twelve different kernels in the soup are the disciples of Jesus.

Fried Bananas, Hot Chili Peppers are marinated, hard-boiled eggs, slices Queso fresco and onions in lime juice served in addition to this soup. Sometimes small Empanadas or fried Empanada dough is also served. After dinner Fanesca, is a dish of mashed potatoes are called "molo" the traditional entree.

What is cod?

Codfish is used to make Fanesca, but what is salt cod? It is basically cod, which have been preserved in salt. Sometimes the fish are dried before they are salted. The salt cod in recipes that Fanesca, you need to soak for at least twelve hours, water changed several times. This removes excess salt and makes it appealing.

Authentic recipes for Fanesca

This is a traditional recipe for Ecuador Fanesca and it combines all the authentic flavors and accessories. This soup is only allowed in a year in Ecuador to celebrate Lent, but you may be withdrawn at any time are welcome, delicious, light and unusual soup.

What you need:

  • 1 kg cod
  • 1 cup cooked corn kernels
  • 1 cup light cream
  • 1 / 2 cup crushed peanuts
  • 1 cup rice cooked in 1 cup water and 1 cup milk
  • 1 / 4 teaspoon oregano
  • 2 cups cooked, mashed pumpkin
  • 1 cup cooked green beans, in 1 / 2 cm pieces
  • 2 cups cooked, chopped zucchini
  • 1 cup cooked beans
  • 2 chopped onions
  • 1 cup diced queso blanco or queso fresco
  • Cook 2 1 / 2 cups shredded cabbage
  • 3 hard boiled eggs, sliced
  • 4 dl milk
  • 1 cup cooked green peas
  • 1 / 4 teaspoon ground cumin
  • 4 tablespoons butter
  • 1 bay leaf
  • 1 chopped garlic clove
  • Black pepper, to taste
  • Grated Parmesan cheese, to serve,
How to do it:

Soak fish in cold water for at least twelve hours, changing water frequently. Empty it and put it in a saucepan covered with water. Take the fish in the water to a boil, then boil until soft. It takes about fifteen minutes. Drain and keep the fish soup. Remove bones and skin of fish and meat in 1 / 2 cm pieces. Set them aside.

Fry the garlic and onions in butter in a frying pan until soft, then add cumin, bay leaves, oregano and pepper and cook a few minutes. Add one cup water and bring it to boil, then add corn, cabbage, rice, zucchini, squash, beans, peas, milk, cream, fish stock, fish and peanuts.

Stir the soup, so you can mix well and simmer for five minutes. Add cheese and salt. You can thin soup with milk if too thick. Garnish each serving with slices of boiled egg and parmesan cheese.

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