Fanesca, Traditional Ecuadorian Easter Soup

Prepare the salted cod by soaking it in water for several hours or overnight to remove excess salt, then drain and set aside.

In a large pot, heat the canola oil and unsalted butter over medium heat. Add the chopped scallions and leeks, and sauté until softened.

Add the garlic and cook for an additional minute until fragrant.

Stir in the zucchini, calabaza, and cabbage, cooking until the vegetables are tender.

Add the soaked cod, fava beans, corn, Great Northern beans (or lima beans), peas, and lupini beans to the pot.

Pour in the water and bring the mixture to a boil. Reduce heat and simmer for about 30 minutes, allowing the flavors to meld.

Add the rice, milk, cream cheese, and whipping cream to the pot, stirring well to combine. Simmer for another 15-20 minutes until the rice is cooked and the soup is creamy.

Season with ground annatto, cumin, oregano, salt, and white pepper. Adjust seasoning to taste.

Serve hot, garnished with sliced hard-cooked eggs, fried plantains, and fresh herbs.

Dietary

Allergens