Fanesca (Ecuadorian Easter Soup)

Step 1

Bring a large pot of water to a boil over high heat. Add the diced squash to the pot and cook until almost tender, about 5 minutes. Add the zucchini and cabbage to the pot and continue to cook until the vegetables are tender, about 2 to 3 minutes.

Step 2

Scoop out the vegetables from the pot directly into a food processor or blender and purée until smooth. If the mixture isn't blending easily, you can add some of the vegetable boiling water by the spoonful. Drain the remaining water from the pot, but keep the pot on the stove (you'll use it to make the rest of the soup).

Step 3

Place 3 cups of the milk in a small saucepan over medium-low heat. Cook the soaked cod or tuna in the milk until warmed through, 2 to 4 minutes.

Step 4

While the fish is cooking, heat the oil in a small skillet over low heat. Remove the fish from the milk with a slotted spoon onto a cutting board. Shred or roughly chop the fish, then transfer to the skillet. Sauté for 2 to 3 minutes, then transfer the fish to a plate. Leave the milk in the pot for now—this will be the base for our soup.

Step 5

Heat the butter in the reserved large pot used to boil the vegetables over medium heat. When the butter starts to foam, add the onion, garlic, achiote, cumin, and oregano. Season with a big pinch of salt and lots of pepper. Cook, stirring occasionally, until the onions are tender, about 2 to 3 minutes.

Step 6

Stir in the puréed vegetable mixture and reserved warm milk from the small saucepan.

Step 7

Stir in the peas, corn, fava beans, cannellini beans, and lupini beans.

Step 8

Bring the mixture to a simmer and cook, stirring frequently, until the mixture is heated through, about 5 to 8 minutes. Taste and season with more salt if needed (keeping in mind not to oversalt, as we’ll add salty cheese later).

Step 9

Rinse out the blender or food processor and add the peanuts and remaining 1 cup of milk. Blend until you have a thick paste, about 1 to 2 minutes.

Step 10

Scrape the peanut mixture into the pot with the fanesca. Let it simmer for another 5 to 8 minutes, stirring frequently to avoid it burning or sticking to the pot.

Step 11

Right before serving, stir in the heavy cream and queso fresco, continuing to cook until the cheese melts. Stir in the chopped parsley and season again with salt and pepper to taste.

Step 12

Serve immediately, topped with the sautéed cod, masitas (see recipe below), and additional toppings of your choice.

Step 13

In a medium bowl, use your hands to mix together the flour and salt. Incorporate the margarine with your fingers until you have a cohesive dough. Mix in the egg until combined. Set aside, covered, to rest for half an hour.

Step 14

Shape the dough into about 20 1/2-inch balls.

Step 15

Fill a small saucepan with enough oil to cover half of a ball (about 1/2 cup total, depending on the size of the saucepan, adding more oil if needed). Heat the oil over medium heat; to test if the oil is hot enough, place a small piece of dough in the pot until it starts to sizzle.

Step 16

Working in batches of 5 or 6, fry the dough balls in the oil until golden, around 1 to 2 minutes per batch, making sure they don't stick together in the pan.

Step 17

Using a spider or tongs, transfer to a paper towel to drain any excess oil and allow to cool. Serve with the fanesca.