Cómo Hacer FANESCA Ecuatoriana (2020) 🍲🇪🇨

Wash the vegetables with homemade baking soda to eliminate harmful bacteria.

Soak the beans for 24 hours, changing the water every 8 hours.

Cook the bacalao for 20 minutes and reserve the broth and the bacalao.

In a pot, heat the oil and butter until melted.

Add the white onion and sauté until transparent.

Add the garlic, oregano, and cumin, and sauté briefly.

Add the cooked lentils, peas, corn, fava beans, pumpkin puree, and peanut puree to the pot.

Pour in the milk and mix well.

Add the reserved fish broth to the mixture and stir.

For a special touch, add a secret refrito (a sautéed mixture of spices).

Season with salt and pepper to taste.

Shred the cooked fish and mix it into the dish.

Serve the fanesca with accompaniments like cheese, caramelized onion, empanadas, or ripe plantain.

Equipment Needed

Dietary

Allergens