Fanesca

Fanesca is an Ecuadorian soup associated with Lent and Easter, combining salt cod, squash and several kinds of beans and grains. Layla Pujol describes family and regional variations, including substitutions for fresh ingredients when cooking abroad. Her version contains fava beans, corn, peas, lima beans, cannellini beans, prepared lupini beans and rice, with peanuts, milk, cream and cheese.^[1]

Cooked squash, rice and cabbage are blended into a thick base and added to onion, garlic and spices cooked in butter. Cooked beans and corn, milk from cooking the desalted cod, and a peanut-and-milk mixture are added. The cod may be mixed into the soup or served separately. Suggested garnishes include hard-boiled eggs, fried ripe plantains, cheese empanadas, avocado and marinated onion.^[1]