FanescaBean and Salt Cod Soup
Fanesca is an Ecuadorian soup associated with Holy Week and prepared in many family variations with salt cod, squash, milk, and a mixture of grains and legumes. This streamlined version uses pinto beans and corn while retaining the dish’s creamy, savory profile.
Prep
12h 30m
Cook
55m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 350gSalted Cod (soaked and flaked)
- 250gPinto Bean (soaked)
- 200gCorn
- 250gPumpkin Purée
- 300mlWhole Milk
- 150gWhite Onion (finely chopped)
- 10gGarlic (minced)
- 25mlAnnatto Oil
- 1.4lWater
- 3gCumin Powder
- 4gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the soaked pinto beans in the water until tender. Drain them, reserving all of the cooking liquid.
- 02
Soak the salted cod under refrigeration for 8 to 12 hours, changing the water once or twice. Drain, rinse, and flake it.
- 03
Heat the annatto oil in a large pot over medium heat. Add the white onion and cook until soft, then stir in the garlic and cumin powder.
- 04
Add the pumpkin purée and cook briefly, then pour in the cooked pinto beans with their reserved cooking liquid and the corn. Simmer until the flavors come together and the corn is tender.
- 05
Stir in the whole milk, then season with black pepper and the salt, using only as much salt as needed after tasting because the fish is already seasoned.
- 06
Add the salted cod and simmer gently just until it is heated through and tender. Serve the soup hot.
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