Fanesca or Ecuadorian Easter soup

Prepare the salted cod (bacalao) by soaking it in water to remove excess salt.

Chop the squash, onions, and garlic.

In a large pot, sauté the onions and garlic until fragrant.

Add the chopped squash and cook until softened.

Stir in the fava beans, chochos, corn, peas, and fresh beans.

Add the soaked cod and rice to the pot.

Season with cumin, achiote, and peanuts.

Pour in the milk and cream, and let simmer until everything is cooked through.

Equipment Needed

Dietary

Allergens