Fanesca (Fish and Grain Soup)

The Washington Post, January 14, 2004

• • Cuisine: Central/South American
• • Course: Soup
• • Features: Holiday (Easter)

Summary:

Fanesca is an Ecuadorean soup that is traditionally served during Holy Week. The unique combination of flavors melds surprisingly well, resulting in a rich and creamy bisque.

I often replace peanut butter with almond butter, squash with sweet potato or lima beans with edamame (fresh soybeans).

8 servings

Ingredients:

• • 1 tablespoon olive oil
• • 1 large onion, diced
• • 2 tablespoons minced garlic
• • 1 tablespoon minced fresh oregano (or 1 teaspoon dried)
• • 1 teaspoon ground cumin
• • 1 bay leaf
• • 6 cups chicken or vegetable broth
• • 1 cup unsweetened coconut milk, preferably light
• • 1/2 cup lentils (any kind), rinsed
• • 1/4 cup uncooked basmati rice, rinsed
• • 1 cup winter squash or pumpkin, peeled and cut into 1/2- to 3/4-inch cubes
• • 1 cup lima beans
• • 1 cup cooked hominy or uncooked sweet corn
• • 1 1/2 cups cooked beans (pinto, navy or kidney beans)
• • 2 tablespoons peanut butter (preferably unsweetened natural peanut butter)
• • 8 ounces firm white fish, such as halibut, cut into 1/2-inch cubes
• • 2 tablespoons finely chopped fresh cilantro

Directions:

In a large pot over medium-high heat, heat the oil. Add the onion and saute until soft and lightly browned, about 5 minutes. Add the garlic, oregano, cumin and bay leaf and cook, stirring, for 1 minute. Do not allow the garlic to brown.

Add the broth and coconut milk and bring to a simmer. Add the lentils and rice and return to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, for about 10 minutes. Add the squash and cook for 5 minutes. Add the lima beans and corn and cook for 3 minutes. Add the cooked beans and cook for 3 minutes.

Ladle about 1 cup of broth into a bowl and whisk in the peanut butter until smooth. Return this mixture to the pot and return to a simmer. The vegetables should be cooked through and the rice tender. Add the fish and simmer just until cooked through, about 2 minutes.

Ladle the soup into bowls, sprinkle with cilantro and serve immediately.

Recipe Source:

Recipe by Cheryl Forberg.

369 calories, 14g fat, 8g saturated fat, 13mg cholesterol, 198mg sodium, 43g carbohydrates, 9g dietary fiber, n/a sugar, 21g protein.