Fanesca Recipe | Receta Fanesca
This special holiday Ecuadorian stew recipe is made with many ingredients, most notably bacalao or dry salted cod, fresh vegetables and various grains.
To make refrito heat the oil in a large pot. Add the onion, garlic, cilantro, achiote powder, salt, pepper and cumin. Sauté on medium high heat for about 5 minutes.
Add the toasted peanut milk puree to the refrito and sauté for 5 minutes.
Add the tender, cooked rice to the refrito mixture. Stir and mash the rice to thicken the soup. Sauté for 5 minutes.
Add the cooked pumpkin, yellow squash, plus 1 cup of each of the liquids. Mash the pumpkin and squash to thicken the soup.
Add all the beans with the liquid, plus the corn and hominy.
Bring to a boil. Lower the heat and simmer for 30 minutes, stirring so the soup doesn't stick to the bottom of the pot.
If the soup is drying out add more milk, about 1-2 cups, depending on how thick you like the soup.
Heat some oil in a skillet and sauté the cod fish pieces.
To serve, place a few pieces of the cod in a bowl and ladle fanesca soup over it.
Garnish with slices of hard boiled eggs, avocado and cilantro. Serve with fried sweet plantains.