Fanesca Soup Recipe

Fanesca soup is more than just a dish-it’s a tradition. A dish steeped in history, culture, and a rich mix of flavors, it holds a special place in Ecuadorian cuisine. Every year, especially around Easter, families gather to prepare this comforting, hearty soup. But there’s more to Fanesca than meets the eye. It’s a celebration of Ecuadorian ingredients, a fusion of indigenous and European influences, and, for many, a connection to generations of shared history.

The beauty of Fanesca is that it’s not just a soup-it’s a feast for the senses. From the colorful array of grains and vegetables to the rich broth spiced with herbs and the velvety smoothness of milk, each bite brings you closer to understanding the culture and culinary identity of Ecuador.

Fanesca is usually served during Semana Santa (Holy Week), but its versatility makes it a wonderful dish to serve year-round. Let’s dive into the full experience of making Fanesca from scratch and explore the various aspects that make it so special.

This traditional Fanesca recipe is an absolute masterpiece. It’s a bit of a labor of love, but I promise you, the result is totally worth it. The blend of grains, vegetables, and fish will make your taste buds dance in delight. Here’s everything you’ll need to make the soup at home.

Ingredients Needed

To make Fanesca soup, you’ll need a long list of ingredients, but each one adds something unique to the dish. It’s a mix of savory, creamy, and even a touch of sweetness. Here’s the breakdown:

Fish (usually salt cod, or bacalao) – This is the main protein, often symbolizing Christ and the connection to the holy season.
Corn kernels – A staple in Ecuadorian cuisine, adding texture and subtle sweetness.
Beans – You can use a variety of beans like lima, fava, or black beans. They add richness and depth to the soup.
Pumpkin or squash – For a velvety consistency and slightly sweet undertones.
Potatoes – They help thicken the broth and add a hearty feel.
Peas – These provide a burst of color and freshness to balance out the richness of the soup.
Milk or cream – To give it that smooth, creamy finish.
Onions, garlic, and leeks – For the base of the soup; they add fragrance and flavor.
Herbs like cilantro, parsley, and thyme – Fresh herbs to bring in some vibrant greenery and aromatic depth.
Spices – Typically, cumin, paprika, and pepper are used to spice things up.
Eggs – Hard-boiled eggs are often placed on top when serving, adding a finishing touch.
Fried plantains (or tostones) – A side that complements the soup and adds a bit of crunch.

Cooking Instructions

Cooking Fanesca is an intricate process, but the good news is that each step is relatively simple if you follow the directions closely. Here’s how you can make it:

Prep The Fish
- Begin by soaking the salt cod in water for about 24 hours to get rid of excess salt. Change the water every 8 hours.
- Once soaked, boil the fish in fresh water for 10-15 minutes until it’s tender. Remove the bones and flake the fish into bite-sized pieces.
Prepare The Base
- In a large pot, heat a little oil and sauté the chopped onions, garlic, and leeks until soft and fragrant, about 5-7 minutes.
- Add in your chopped pumpkin or squash and potatoes, stirring for another 5 minutes.
Add The Grains And Beans
- To the base, add your soaked beans (they can be pre-cooked if you prefer) and corn. Add water just enough to cover the ingredients, and let it simmer for about 30-45 minutes until everything is tender.
Incorporate The Fish
- Once the beans and vegetables are cooked, add the flaked fish into the pot. Stir gently.
Add The Liquids
- Pour in the milk or cream, stirring constantly. Let the mixture simmer for another 10-15 minutes. The soup should start to thicken, but it should remain a bit brothy.
Spices And Herbs
- Now it’s time to add the seasonings: cumin, paprika, pepper, cilantro, parsley, and thyme. Adjust to taste.
Final Touches
- Before serving, add the boiled eggs on top and garnish with fried plantains for a crunchy contrast.
Serve
- Fanesca is best served hot with a side of avocado or rice. Enjoy the rich flavors and creamy texture!

Ingredient Insights

Each ingredient in Fanesca has a reason for being there, both in terms of flavor and cultural significance. Let’s take a deeper look:

Salt cod: This ingredient is a nod to the colonial era and Spanish influence. Cod was a key food product during religious fasting periods, as meat was restricted.
Grains and beans: These are a symbol of Ecuador’s agricultural richness. They provide the soup with different textures and make it more filling.
Squash and potatoes: Not just for thickening the soup, these root vegetables symbolize the Earth’s bounty and add a comforting richness.
Milk/cream: This addition provides the soup’s signature creaminess, helping to balance out the savory, salty fish and beans.
Eggs: A traditional finishing touch, eggs in Fanesca are symbolic of new life and resurrection, tying in with the Easter theme.

Expert Tips

Soak the fish properly: It’s crucial to soak the salt cod for long enough to remove excess salt. If you don’t, the soup will be too salty.
Use fresh ingredients: The quality of your vegetables, especially the squash and potatoes, will elevate the dish. The fresher, the better.
Make ahead: Fanesca actually tastes better the next day, as the flavors continue to meld and develop. So, if you have time, make it a day in advance.
Play with texture: You can add a little extra vegetable puree (like a smooth squash or potato puree) to thicken the soup even more if you like a creamier consistency.
Adjust the spices: Fanesca is meant to be a balance of flavors, so feel free to adjust cumin or paprika based on your preference. Some like it spicier, others milder.

Recipe Variations

As with any traditional dish, Fanesca lends itself to creative twists. Here are some variations you can try:

Vegetarian Fanesca: Skip the fish and use vegetable broth as a base. You could also substitute tofu or a plant-based protein if you want a protein boost.
Add a little heat: If you like a spicy kick, add some chopped chili peppers, or drizzle in a little hot sauce just before serving.
More grains: Traditional Fanesca uses corn and beans, but you can experiment with quinoa or barley for added texture and nutritional value.

Final Words

Fanesca is not just a soup-it’s a cultural experience, a meal that carries generations of history, and an opportunity to share a piece of Ecuadorian heritage with those around you. While it may take time and effort to prepare, it’s a labor of love that’s well worth it. Whether you make it for Easter or just to enjoy a rich, satisfying meal, Fanesca will surely be a hit.

Fanesca Soup Recipe