Easter Fanesca Soup

A traditional Ecuadorian Easter soup filled with a blend of delicious vegetables, fish, and beans, finished with a creamy peanut paste and queso fresco.

Ingredients

2	cups diced, peeled butternut squash
2	cups diced zucchini
1⁄2	cup shredded green cabbage
4	cups whole milk, divided
8	ounces dried salt cod, soaked in 3 to 4 cups water or milk for 24 hours in advance (or 8 ounces canned tuna)
1	tablespoon vegetable oil
2	tablespoons unsalted butter
1⁄2	cup diced red onion
3	garlic cloves, crushed
1	teaspoon achiote or annatto powder (or sweet paprika)
1	teaspoon ground cumin
1	tablespoon dried oregano
	Kosher salt and freshly ground pepper
1	cup fresh or frozen peas
1	cup fresh or frozen corn kernels
1	cup cooked and peeled fava beans (or canned lima beans or pinto beans)
1	cup canned cannellini beans (or canned chickpeas)
1	cup jarred, ready-to-eat lupini beans (or brown lentils)
1⁄2	cup roasted salted peanuts
1⁄2	cup heavy cream
1	cup crumbled or shredded queso fresco, plus more for serving
2	teaspoons freshly chopped parsley
1 1⁄2	cups all-purpose flour
1	teaspoon kosher salt
1⁄2	cup margarine or unsalted butter, softened
1	large egg
	Vegetable oil, for frying

Instructions

• 1. Easter Fanesca Soup
  2. Prepare a large pot of water and bring it to a vigorous boil. Add the diced butternut squash and cook until nearly tender, approximately 5 minutes. Introduce the zucchini and shredded cabbage, continuing to cook until all vegetables are tender, about 2 to 3 minutes.
  3. Using a slotted spoon, transfer the cooked vegetables to a food processor or blender and blend until smooth. If the mixture is too thick, gradually add some of the vegetable boiling water. Discard the remaining water from the pot, keeping the pot on the stove for further soup preparation.
  4. In a small saucepan over medium-low heat, warm 3 cups of milk. Heat the soaked cod or tuna in the milk until warmed through, taking around 2 to 4 minutes.
  5. While the fish is warming, heat oil in a small skillet over low heat. Remove the fish from the milk with a slotted spoon onto a cutting board. Roughly chop the fish and sauté in the skillet for 2 to 3 minutes. Once done, set the fish aside and retain the milk in the pot.
  6. In the same large pot used for boiling the veggies, heat the butter over medium heat. Once the butter begins to foam, add the onion, garlic, achiote, cumin, and oregano. Season with salt and pepper. Cook until the onions are tender, about 2 to 3 minutes.
  7. Combine the puréed vegetable mixture and the warm milk from the saucepan into the large pot.
  8. Add the peas, corn, fava beans, cannellini beans, and lupini beans to the pot.
  9. Bring the mixture to a gentle simmer and cook, stirring occasionally, until heated through, approximately 5 to 8 minutes. Adjust seasoning with salt if necessary.
  10. In a clean blender, blend the peanuts with the remaining cup of milk until a thick paste forms, this should take 1 to 2 minutes.
  11. Incorporate the peanut mixture into the pot with the fanesca. Allow it to simmer for an additional 5 to 8 minutes, stirring frequently to prevent sticking.
  12. Just before serving, stir in the heavy cream and crumbled queso fresco until the cheese melts. Add chopped parsley and adjust seasoning with salt and pepper to your liking.
  13. Serve hot, garnished with sautéed cod, alongside masitas and your desired toppings.
  14. Masitas
  15. In a medium bowl, combine flour and salt. Incorporate the margarine with your fingers. Mix in the egg until well combined. Let the dough rest, covered, for half an hour.
  16. Shape the dough into about 20 1/2-inch balls.
  17. Fill a small saucepan with oil, ensuring it covers half of a dough ball. Heat the oil over medium heat; test its readiness by placing a small piece of dough in it until it sizzles.
  18. Fry the dough balls in batches of 5 or 6 until golden, around 1 to 2 minutes per batch. Ensure they do not stick together while frying.
  19. Use a spider or tongs to transfer the fried balls to a paper towel to drain excess oil. Allow them to cool before serving with the fanesca soup.

Jul 20, 2024