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Fanesca Soup

Diversify your Good Friday menu on Holy Week with fanesca, a salt codfish dish with beans, veggies

Fanesca Soup, Recipe by Denisse Oller

Salt codfish in soup — Photo by: Marisa Zanganeh

En español

Yields: 6-8 portions

INGREDIENTS

  • 2 tablespoons canola oil
  • 1 Spanish onion, cut into small dice
  • 6 garlic cloves, finely chopped
  • ½ green pepper, finely chopped
  • ½ cup cilantro leaves, chopped and compacted
  • 2 pounds salted codfish
  • 2½ cups (20 ounces) fish stock
  • 2 ears of corn, sliced
  • 5 ounces corn kernels, cooked in unsalted water
  • 1 cup (8 ounces) broad beans, cooked in unsalted water
  • 1 cup (8 ounces) Andean beans (or any bean of your preference), cooked in unsalted water
  • 1 cup (8 ounces) lentils, cooked in unsalted water
  • 4 cups (32 ounces) milk
  • 1 cup (8 ounces) white rice, cooked in unsalted water
  • 1½ pounds pumpkin. Cook 1 pound in unsalted water and reserve the liquid. Cut the remaining uncooked ½ pound into small dice
  • 1/3 cup cabbage, finely cut and cooked
  • 1 10-ounce bag frozen peas and carrots
  • 2 carrots, uncooked and cut into sticks
  • ½ cup (4 ounces) cauliflower florets, uncooked
  • Garnish: 8 hard-boiled eggs, sliced. Chopped cilantaro

See also: Peruvian-style shrimp chowder.

DIRECTIONS

  1. Soak codfish in water for 24 hours, changing water at least twice.

  2. Cook listed vegetables separately.

  3. In a large pan, heat oil at medium heat, add onion, garlic, green pepper and cilantro. Cook for 2-3 minutes.

  4. Add codfish and cook for 5 minutes at medium heat.

  5. Add fish stock and cook for 10 additional minutes. Remove half the codfish and shred. Set aside.

  6. Add the corn, broad beans, Andean beans, lentils and milk, and cook covered for 6-8 minutes.

  7. Add rice, cooked pumpkin with its broth, beans, frozen peas and carrots, and cook covered for 5 minutes.

  8. Add cauliflower, cabbage, carrot sticks, ½ pound of diced pumpkin and the remaining shredded codfish, and cook for 4 minutes uncovered.

  9. Serve topped with sliced hard boil eggs and chopped cilantro.

You may also like: More recipes from Hispanic cooking expert Denisse Oller.

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