Soups & creams
Fanesca (grain and cod components)
Ecuadorian Lenten soup of twelve grains with cod and milk.
Gluten-free
Ingredients
- 400 g of desalted salt cod
- 150 g of stripped corn
- 150 g of peas
- 150 g of peeled fava beans
- 150 g of tender beans
- 150 g of lupini beans
- 150 g of squash in cubes
- 150 g of sambo or zucchini
- 1 onion and 2 cloves of garlic
- 1 liter of milk
- 100 g of ground peanuts
- Oil, annatto, cumin and salt
- Hard-boiled egg, fried plantain and cheese to decorate
Step-by-step
Using a different robot? Switch it here:
- Desalt the cod in water for several hours and cook it separately; reserve the broth.
- Cook each grain separately until tender.
- Chop onion and garlic 4 sec/speed 5 and saute with annatto and cumin 7 min/120C/spoon speed.
- Add the squash and sambo with a little broth and cook 15 min/100C/reverse/spoon speed.
- Blend 20 sec/speed 6 for a creamy base.
- Add all the cooked grains, the milk and the peanuts and cook 20 min/90C/reverse/spoon speed.
- Add the shredded cod and adjust the salt 5 min/90C/reverse/spoon speed.
- Serve each plate decorated with hard-boiled egg, fried plantain, cheese and little empanadas.
Tips
- Cook the grains separately because each one has its own time.
- Fanesca is prepared during Holy Week and allows more than twelve grains.
- The peanuts and milk give the characteristic creamy body.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
