Tradicional FANESCA ecuatoriana, aprende Paso a Paso

Soak 1 lb bacalao in 2 liters of milk in a tall container, cover with plastic wrap, and refrigerate for 24 to 36 hours to remove excess salt.

After soaking, remove the plastic wrap and separate the milk from the bacalao. Shred the bacalao, ensuring no bones remain.

Prepare 1/4 zapallo and 1/2 zambo by cutting them into sections, removing seeds and skin, then slicing them thinly.

Peel 250 grams chochos, de-husk 2 choclos, and remove the skins from 350 grams habas by cutting the top and pressing from the bottom.

Cut 400 grams mellocos in half and chop 4 papas cholas into medium pieces. Finely chop 3 cebollas largas.

Cook 300 grams lenteja in 1 liter of water with 1 tablespoon of salt for 40 minutes on high heat.

In a separate pan, heat vegetable oil and a splash of achiote oil, then add the chopped cebollas and sauté until golden. Add garlic paste, 1 teaspoon of salt, and 1/2 teaspoon of cumin, mixing well.

Add the zambo to the sautéed mixture, which will release its own juices during cooking. Cook for 40 minutes until tender.

After 40 minutes, add 500 milliliters of the milk from the bacalao, the sliced zapallo, and 500 milliliters of water. Cook for another 40 minutes, stirring constantly to prevent sticking.

After 40 minutes, add chochos and cook for 20 minutes. Then add the frijoles and cook for another 20 minutes.

Next, add mellocos and after 20 minutes, add the arveja. When the mixture thickens, add 500 milliliters of hot whole milk.

Continue cooking for 20 minutes, then add the tender choclo, followed by the habas. After another 20 minutes, add the papas.

Once the lenteja is cooked, strain it to avoid darkening the fanesca. Add it to the mixture.

Blend 100 grams of maní with 250 milliliters of milk and add to the preparation, mixing well.

Optionally, add 250 milliliters of the bacalao soaking milk to adjust saltiness.

Sauté the shredded bacalao in oil for 2 minutes until ready to eat.

Prepare traditional accompaniments: make empanadas using minidiscos de harina de trigo filled with cheese, sealing them with wet fingers and a fork, then fry in 300 milliliters of oil for 2 minutes.

Fry some rondeles of platanitos and prepare hard-boiled eggs for serving.

Plate the fanesca and serve with the accompaniments.

Equipment Needed

Dietary

Allergens