Introduction
Fanesca soup is a beloved Ecuadorian soup traditionally prepared during Lent and Easter celebrations. It represents the abundance of spring vegetables and the spirit of togetherness. This hearty soup, made with rice, beans, vegetables, and salt cod, is not only rich in history but also in flavor and nutrients. It is a complete meal in itself and showcases the diverse ingredients of Ecuadorian cuisine. For soup enthusiasts, Fanesca is a must-try dish that embodies the cultural and culinary essence of Ecuador.
In this guide, we’ll show you how to make a gluten-free version of Fanesca, retaining its authentic taste while catering to dietary needs.
Ingredients for Fanesca Soup
Primary Ingredients
- Salt Cod: 1 pound (boneless if possible) – the star protein of the dish, also known as bacalao.
- Rice: 1 cup long-grain rice for a hearty base.
- Vegetables: 2 cups peeled and mashed pumpkin (kabocha or calabaza), 2 cups chopped zucchini, 1 cup green peas, 1 cup green beans, 1 cup corn kernels, 3 cups thinly sliced cabbage.
- Beans: 1 cup cooked or canned beans (chickpeas, cannellini, or lima beans).
Spices and Aromatics
- 2 finely chopped onions
- 1 finely chopped garlic clove
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- 1 bay leaf
- Salt and pepper to taste
Liquids and Dairy
- 4 cups milk
- ½ cup heavy cream
- 1 cup reserved fish stock
- 4 tablespoons oil (achiote oil recommended for color and flavor)
Garnishes and Toppings
- ½ cup ground peanuts
- 1 cup crumbled queso fresco
- 3 sliced hard-boiled eggs
- Grated Parmesan cheese
Preparations Before Cooking
Preparing the Salt Cod
Salt cod is a staple in many South American and Caribbean cuisines. Its preservation in salt enhances its flavor, but soaking is essential to remove excess salt. Here’s how to prepare it:
- Rinse the salt cod under cold water to remove surface salt.
- Soak the cod in water for at least 4 hours, changing the water every hour.
- After soaking, boil the cod in fresh water until tender. Reserve the cooking liquid for later use.
- Once cooked, shred the cod by hand, checking for and removing any stray bones.
Prepping the Vegetables and Legumes
- Peel, chop, and cook the vegetables beforehand. Boiling, steaming, or microwaving works well for zucchini, peas, green beans, corn, and cabbage.
- Mash the cooked pumpkin until smooth. This will act as a thickener and add a subtle sweetness to the soup.
- If using canned beans, rinse them thoroughly to remove excess sodium.
Making Achiote Oil (Optional)
Achiote oil adds a distinct reddish-orange color and earthy flavor to Fanesca soup. To make it:
- Heat 4 tablespoons of oil in a small pan.
- Add 1 tablespoon of annatto seeds and let them sizzle for 2-3 minutes.
- Strain the seeds and use the flavored oil in the soup.
Step-by-Step Cooking Instructions
1. Cooking the Base
- Heat the achiote oil in a large pot over medium heat.
- Sauté the onions and garlic until they become fragrant and translucent.
- Stir in the oregano, cumin, bay leaf, salt, and pepper. Cook for 1-2 minutes to release the spices’ aroma.
2. Preparing the Broth
- Add 1 cup of water, 1 cup of reserved fish stock, and 4 cups of milk to the pot. Stir to combine.
- Incorporate the mashed pumpkin and ground peanuts. Mix well until smooth.
- Bring the mixture to a gentle boil, stirring frequently to prevent sticking.
3. Adding Vegetables and Legumes
- Gradually add the cooked zucchini, peas, green beans, corn, cabbage, and beans to the pot.
- Stir in the cooked rice, ensuring it’s evenly distributed throughout the soup.
4. Incorporating the Salt Cod
- Gently fold the shredded salt cod into the soup.
- Simmer the mixture over medium heat for about 5 minutes, allowing the flavors to meld.
5. Final Touches
- Stir in the heavy cream and crumbled queso fresco.
- Adjust the seasoning, adding more salt or pepper as needed.
- If the soup becomes too thick, add more milk or reserved fish stock to achieve the desired consistency.
Serving Suggestions
Fanesca soup is best served hot and garnished with:
- Slices of hard-boiled eggs for a protein boost.
- Grated Parmesan cheese for a savory kick.
- Additional crumbled queso fresco for a creamy texture.
To complete the meal, serve Fanesca with warm bread (gluten-free if needed) and a side of Aji Criolla, a traditional Ecuadorian hot sauce, for those who enjoy extra spice.
Tips for a Gluten-Free Fanesca
- Ingredient Check: Ensure all packaged ingredients, such as spices, broth, and canned beans, are certified gluten-free.
- Dairy Substitutes: For a lactose-free version, use coconut milk or almond milk and a dairy-free cheese alternative.
- Custom Vegetables: Feel free to swap or add seasonal vegetables, such as carrots or sweet potatoes, to personalize your Fanesca.
Frequently Asked Questions
Can I Make Fanesca Vegetarian or Vegan?
Yes! Substitute the salt cod with tofu or tempeh for protein. Use vegetable stock instead of fish stock, and replace dairy products with plant-based alternatives.
How Long Can Fanesca Be Stored?
Fanesca can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk or water to restore its creamy consistency.
What are Some Alternative Garnishes?
Besides eggs and cheese, you can garnish Fanesca with fresh cilantro, avocado slices, or crispy fried plantains for added texture and flavor.
Conclusion
Ecuadorian Fanesca Soup is more than just a dish; it’s a celebration of tradition and community. This gluten-free version retains all the rich flavors and textures of the original, making it accessible to a wider audience. Whether you’re seeking a taste of Ecuadorian culture or simply a comforting, nutritious meal, Fanesca is sure to impress. Gather your ingredients, invite loved ones, and enjoy the experience of making and savoring this iconic soup. Bon appétit!
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Traditional Ecuadorian peanut soup recipe (Sopa de Maní)
Fanesca Soup
Ingredients
- 1 pound boneless salt cod
- 1 cup milk
- 1 cup long grain rice
- 4 tablespoons oil achiote oil will give you better color and flavor
- 2 finely chopped onions
- 1 finely chopped garlic clove
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- 1 bay leaf
- Salt and pepper to taste
- 2 cups kabocha or calabaza pumpkin peeled boiled and mashed
- 2 cups chopped zucchini
- 1 cup green peas
- 1 cup green beans
- 1 cup corn
- 3 cups thinly sliced cabbage
- 1 cup cooked or canned beans
- ½ cup ground peanuts
- 4 cups milk
- ½ cup heavy cream
- 1 cup crumbled queso fresco
- 3 sliced hard boiled eggs to serve
- Grated Parmesan cheese to serve
Instructions
- – Soak the cod for 4 hours, changing the water every hour.
- – Boil the cod in a pot of water until cooked. Remove the fish and reserve the cooking liquid.
- – Check the fish for bones and shred it by hand.
- – Bring milk and 1 cup of water to a boil in a pot.
- – Add rice, stir to combine, reduce the heat to a simmer, cover, and cook until the rice is tender (about 15 minutes).
- – Cook all vegetables beforehand (zucchini, peas, green beans, corn, and cabbage) by boiling, roasting, sautéing, or microwaving them separately.
- – Heat oil in a large pot and sauté onions and garlic until softened.
- – Add oregano, cumin, bay leaf, salt, and pepper, stirring to release their aromas.
- – Pour in 1 cup of water, 2 cups of reserved fish stock, milk, and cream. Stir well to combine.
- – Mix in the mashed pumpkin and ground peanuts until fully incorporated.
- – Bring the mixture to a gentle boil.
- – Add the pre-cooked vegetables, cooked beans, shredded fish, and rice to the pot. Stir to combine.
- – Simmer over medium heat for 5 minutes, adjusting salt as needed.
- – Stir in queso fresco until evenly distributed.
- – Serve hot, garnished with hard-boiled egg slices and a sprinkle of Parmesan cheese.
NOTES
- After adding the rice, the soup will thicken considerably. If it becomes too thick, simply add extra reserved stock or milk to adjust the consistency.
- Even when using boneless cod, there may still be occasional bones, so be sure to check the fish for any bones before adding it to the soup.
