A National Dish of Ecuador
There are a lot of varieties of vegetables in this recipe, but it is not essential to have everything, but this is a good recipe for using up left over vegetables or rice, as you will see.
Note that the rice, beans and vegetables should all be cooked before adding and that will take you less than an hour if they are all cooked simultaneously (see instructions). If you cook everything ahead of time this recipe comes together in 15 minutes.
Spring Soup- Fanesca
Ingredients
1 pound salt cod
1 clove garlic, minced
1 bay leaf
Small tin sweetcorn
1 courgette diced , cooked
handful cooked green beans, cut into 1/2 inch pieces
100ml single cream
3 hardboiled eggs, sliced
4 tablespoons butter
1/4 teaspoon oregano
freshly ground pepper
handful cooked shredded cabbage
handful cooked beans. e.g broad beans
4 tablespoons peanuts, ground
2 medium onions, finely chopped
1/4 teaspoon ground cumin
1 tea-cup long-grain rice cooked
1 cups cooked, mashed winter squash
1 cup cooked green peas
4 cups milk
salt
2 queso blanco diced
(You can use tinned vegetables, or frozen, or fresh, or leftovers)
Preparation
· Soak the salt cod in cold water to cover for 12 hours or more, changing the water frequently. Drain the fish and put it into a saucepan with fresh water to cover. Bring to a boil, lower the heat, and simmer until the fish is tender, about 15 minutes. Drain, and reserve the fish stock. Remove any skin and bones from the fish and cut it into 1/2-inch pieces. Set aside.
· Heat the butter in a large saucepan and sauté the onions and garlic until the onions are soft.
· Add the oregano, cumin, bay leaf, and several grinds of black pepper and cook for a minute or two longer.
· Add 1 cup water, bring to a boil, and add the cooked rice, corn, cabbage, squash, courgette, beans, peas, green beans, ground peanuts, the fish and fish stock, the milk, and the cream. Stir to mix and simmer very gently for about 5 minutes to blend the flavours. The soup should be about as thick as minestrone. If it seems too thick, thin it with a little more milk and simmer for a few minutes longer. Pour the soup into a tureen and serve in soup plates. Garnish the servings with sliced hardboiled egg and queso blanco.
· Sometimes, dumplings are also added, depending, but that is perhaps a variation to try on another day!
NOT SUITABLE FOR THOSE WHO ARE ALLERGIC TO NUTS!
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