🍽️ mainRank #4medium

fanesca

Name: fanesca
Cuisine: Ecuadorian
Ingredients: 1 lb salted bacalao (salted codfish); 4 cups fresh milk; 1 cup butter beans; 1 cup green peas; 1 cup corn grains; 2 cups diced pumpkin; 1 cup squash flowers; 1 medium onion; 3 cloves garlic; 1 yellow chili pepper (ají amarillo); 1/2 cup rice; 1/4 cup ground pumpkin seeds; 1 cinnamon stick; 4 hard boiled eggs; 2 stalks scallions

Fanesca is a traditional Ecuadorian soup made with a rich mix of grains, beans, and salted fish, typically prepared during Holy Week. It symbolizes unity and religious devotion, bringing together diverse indigenous and Spanish culinary elements in a single, hearty dish.

15 ingredients

savorycreamyearthyspicedhearty

Culinary DNA Preview

Indigenous70%

Iberian30%

Ingredients

salted bacalao (salted codfish)
1 lb
fresh milk
4 cups
butter beans
1 cup
green peas
1 cup
corn grains
1 cup
pumpkin
2 cups diced
squash flowers
1 cup
onion
1 medium
garlic
3 cloves
yellow chili pepper (ají amarillo)
1
rice
1/2 cup
pumpkin seeds
1/4 cup ground
cinnamon stick
1
hard boiled eggs
4
scallions
2 stalks

Method

Steps not available

Origin Story

Fanesca originated as a ritual dish combining indigenous Andean ingredients with Spanish-introduced salted bacalao, traditionally consumed to mark the Easter season in Ecuador.

Culinary DNA

Ingredient ancestry breakdown

Indigenous70%

ingredients+techniques

Iberian30%

ingredient_origin

Techniques

soaking sautéing simmering boiling

Stories about this dish

No stories tagged here yet — check back soon.

Browse

Latin Americacuisines →Foodways connections →