If you are looking for a special dish for Holy Week this recipe is for you. Learn how to make fanesca, a typical dish of Ecuadorian cuisine that is served mainly on these dates. Surprise everyone with a new and different recipe and get away from topics with recipes for Holy Week. Lets do it!
| 🚻 6 Diners | 🕘 45m | 🍵 Main | 🤯 Difficult Distinction |
| Ingredients to make fanesca: |
| 500 grams of dry cod 1 teaspoon of oil 6 units of cooked egg 20 grams of garlic 300 grams of peanuts 50 grams of pussy 50 grams of arvejita 50 grams of sambo 50 grams of col 50 grams of Chickpea 50 grams of red beans 1 pinch of salt and pepper 1 handful of strips of chili treas 50 grams of haba pelada 50 grams of melloco 50 grams of squash 50 grams of mote 50 grams of lentil 50 grams of tender fr. of milk cream (200 milliliters) |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make fanesca:
1. First of all, keep in mind that Fanesca ingredients are corn species and bean varieties, if you have doubts with any name I recommend you consult it on the Internet. Now, to start with the recipe the first thing will be to remove the fish traditionally, with water, for about six hours.
2. Cook separately each of the grains and reserve. Keep a bit of the cooking broth. If you want to go faster you can buy the early grains.
3. Apart, cook the cabbage with very little water and let it boil until it is soft. Also chopped the zambo and the pumpkin and cooks with two cups of water. When they are also soft, crush them forming a puree.
4. On the other hand, make a stir-fry with onion, garlic, achiote and other condiments.
5. Now we will work with the peanut. Liquea with 2 cups of milk and add the mixture to the anterior sauce. Divide in two and use one of the parts to cook the cod.
6. Use one of the parts of the sauce, add a cup of milk and cod, clean and crumbled. Let it boil for about 10 minutes stirring constantly and reserve.
7. In a large pot, it deposits the other part of the sauce and adds 4 cups of milk and see gradually incorporating the cooked grains in the first step. Just before serving add the cheese and milk cream, keep the average flame and remove constantly until the cheese melts.
Trick: Fanesca does not carry water, so if you are very thick, add more milk to the preparation
8. Finally the Ecuadorian fanesca serves decorating with fried masses, cooked egg and ripe fried banana.
