Ecuadorian Fanesca (Fanesca)
Fanesca Say it: fah-NESS-kah
Fanesca is Ecuador’s beloved Easter soup, traditionally eaten on Good Friday. This hearty vegetable soup combines salt cod with a generous mix of grains, beans, and squash, enriched with milk and fragrant herbs. Each spoonful offers a comforting blend of sweet, savory, and earthy flavors that reflects the country’s agricultural abundance and Catholic traditions. Families gather to prepare it together, making fanesca a symbol of renewal and community during Holy Week.
Ecuadorian Fanesca (Fanesca)
Fanesca
Pronounced fah-NESS-kah
- Serves
- 8
- Prep
- 45 min
- Cook
- 1 hr 30 min
- Total
- 2 hr 15 min
- Level
- Medium
Also nut-free.
Allergens: contains milk, egg, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
To serve
Method
Rinse the soaked salt cod well, place in a saucepan, cover with fresh cold water, and bring to a boil. Reduce heat and simmer for 15 minutes until tender. Drain, flake into bite-size pieces, and set aside.
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic, cumin, oregano, and bay leaves; cook for 1 minute until fragrant.
Add the squash cubes and stock. Bring to a boil, then simmer for 15–20 minutes until the squash is very soft. Mash about half the squash pieces against the side of the pot to thicken the broth.
Stir in the cooked hominy, fava beans, corn, lentils, chickpeas, and white beans. Simmer gently for 10 minutes so the flavors begin to meld.
Add the flaked salt cod, milk, and heavy cream. Heat through without boiling, stirring occasionally, until the soup is creamy and hot, about 10 minutes. Taste and season with salt and pepper.
Remove the bay leaves. Ladle the fanesca into deep bowls.
Garnish each serving with quarters of hard-boiled egg, avocado slices, chopped cilantro, and crumbled queso fresco. Add fried plantain slices or a dash of hot sauce if desired.
Regional variants
Some coastal versions use fresh fish instead of salt cod, while highland families may add peanuts or replace some beans with barley. Modern cooks sometimes make a vegetarian version by omitting the cod and using vegetable stock.
Cook's notes
- Soak the salt cod for a full 24 hours, changing the water 4–5 times, to remove excess salt before cooking.
- Use a variety of beans and grains; traditional recipes often include chochos (lupini beans) when available.
- The soup thickens as it sits; thin with a little warm milk or stock when reheating.
Serve with
Warm Ecuadorian bread rolls and a glass of berry juice or horchata.
Make ahead and storage
Fanesca tastes even better the next day. Refrigerate up to 3 days; reheat gently on the stovetop, adding a splash of milk if needed.
