EASTER FANESCA SOUP

This soup is eaten all over Ecuador during Easter. Traditionally made with salt cod and 12 varieties of pulses, i have simplified it to make it a easier.  I love the depth of flavour and variety of pulses. Also garnishing it with boiled eggs, avocado and coriander make this soup a meal to remember.

Ingredients

Serves 6-8

500g salt cod or undyed smoked fish soaked for 24 hours, drained, cut into about 3 cm pieces

1 lemon, juiced

1 cup milk, plus extra as needed

¼ cup peanuts

2 Tbsp vegetable oil

1 onions, finely diced

3 cloves garlic, minced

1 tsp paprika or achiote chilli

½ tsp cumin

3 Tbsp coriander, chopped

300g pumpkin, cubed and cooked (reserve the water)

1 cup long grain white rice or brown rice

1 cup lentils, cooked

2 cups kidney beans, cooked drained

1 330g cannellini beans, cooked, drained

1 330g tin chickpeas, cooked, drained

1 cups corn kernels,

Salt and cracked pepper to taste

4 eggs, boiled

1 avocado

coriander

Method

Cook the fish covered in water with  the lemon juice. Bring to a boil and simmer for 15 minutes. Remove the fish from the water, and discard the water.

Meanwhile, cook the rice in 3 cups of water. It should be tender. Set aside. Cook the lentils in 2 cups of water. Drain and reserve the cooking liquid.

Blend the milk and peanuts and set aside.

In a large heavy duty pot make a refrito by heating 1 tablespoon of oil over medium heat, and adding the onion, garlic, coriander, paprika/achiote powder, and seasoning with salt, pepper and cumin. Cook gently for about 5 minutes.

Add the peanut and milk puree to the refrito, and cook for 5 minutes more. Add the rice. Stir and mash the rice with the ladle to thicken the soup. Cook for 5 additional minutes.

Add the cooked pumpkin, plus 1 cup of the cooking liquids. Mash the pumpkin with the ladle to thicken the soup.

Add all the beans with the liquid, and add the corn,  Bring to a boil. Lower the heat to medium and simmer for 30 minutes, stirring every so often so the soup doesn't stick to the bottom of the pot.

The Fanesca soup is thick and hearty, but if you find this is too thick and you prefer a lighter soup, add more milk or water, about 1 to 2 cups, depending on your preference.

Taste the Fanesca for seasoning, and adjust the flavor by adding more salt and pepper.

To serve: in a bowl, place a few pieces (depending on your preference) of the cooked fish. Ladle some Fanesca over it. Garnish the soup with additional chopped coriander, slices of hard-boiled eggs, or slices of avocado.

Traditional served with cheese empanadas and fried plantain.