Ingredients with Measurements:
- 1 lb dried corn kernels
- 1 lb pumpkin, peeled and diced
- 1 lb sweet potato, peeled and diced
- 1 lb yuca, peeled and diced
- 1 lb green plantains, peeled and diced
- 1 lb fava beans, shelled
- 1 lb lima beans, shelled
- 1 lb chickpeas, drained and rinsed
- 1 lb cod, boneless and skinless, cut into chunks
- 1 cup milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup chopped onion
- 1 cup chopped cilantro
- 1 cup chopped scallions
- 1 cup chopped parsley
- 1 cup chopped garlic
- 1 cup vegetable oil
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Blender or food processor
- Wooden spoon
- Ladle
- Serving bowls
Step-by-Step Instructions:
1. Soak the dried corn kernels in water overnight.
2. In a large pot, add the soaked corn kernels, pumpkin, sweet potato, yuca, and green plantains. Cover with water and bring to a boil. Reduce heat and let simmer until the vegetables are tender, about 45 minutes.
3. In a blender or food processor, puree the fava beans, lima beans, chickpeas, milk, heavy cream, and Parmesan cheese until smooth.
4. In a separate pan, sauté the onion, cilantro, scallions, parsley, and garlic in vegetable oil until fragrant.
5. Add the sautéed vegetables and pureed bean mixture to the pot with the cooked vegetables. Stir well to combine.
6. Add the cod chunks to the pot and let simmer until the fish is cooked through, about 10 minutes.
7. Season with salt and pepper to taste.
8. Serve hot in bowls, garnished with additional chopped cilantro and scallions.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 550
Fat: 25g
Carbohydrates: 50g
Protein: 35g
Fiber: 15g
Substitutions for ingredients:
- Any white fish can be used instead of cod.
- Canned corn can be used instead of dried corn kernels.
- Canned beans can be used instead of dried beans.
Variations:
- Add cooked rice to the soup for a heartier meal.
- Use different types of beans, such as black beans or kidney beans.
- Add diced ham or bacon for additional flavor.
Tips and Tricks:
- Soaking the corn kernels overnight will help them cook faster.
- Make sure to remove any bones from the cod before adding it to the soup.
- Adjust the amount of milk and heavy cream to your desired consistency.
Storage Instructions:
Refrigerate any leftover soup in an airtight container for up to 3 days.
Reheating Instructions:
Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the soup in colorful bowls and garnish with chopped cilantro and scallions.
Garnishes:
Chopped cilantro and scallions
Pairings:
Serve with crusty bread or crackers.
Suggested Side Dishes:
A simple green salad or roasted vegetables would be a great side dish.
Troubleshooting Advice:
- If the soup is too thick, add more milk or water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce and thicken.
Food Safety Advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Fanesca is a traditional Ecuadorian soup typically served during Holy Week. It is made with a variety of grains and beans and often includes fish or meat.
Flavor Profiles:
This soup is creamy and hearty with a slightly sweet and savory flavor.
Serving Suggestions:
Serve the soup as a main course for a filling and satisfying meal.
Related Categories
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Region: Ecuadorian