Fanesca (Fish and Grain Soup)

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Fanesca is an Ecuadorean crockery that is traditionally served during Holy Week. The unsocial operation of flavors melds amazingly well, resulting successful a affluent and creamy bisque.

I often regenerate peanut food with almond butter, squash with saccharine murphy oregon lima beans with edamame (fresh soybeans).

Recipe by Cheryl Forberg.

Ingredients

1 tablespoonful olive oil
1 ample onion, diced
2 tablespoons minced garlic
1 tablespoonful minced caller oregano (or 1 spoon dried)
1 spoon crushed cumin
1 bay leaf
6 cups chickenhearted oregon rootlike broth
1 cupful unsweetened coconut milk, preferably light
1/2 cupful lentils (any kind), rinsed
1/4 cupful uncooked basmati rice, rinsed
1 cupful wintertime squash oregon pumpkin, peeled and chopped into 1/2- to 3/4-inch cubes
1 cupful lima beans
1 cupful cooked hominy oregon uncooked saccharine corn
1 1/2 cups cooked beans (pinto, navy oregon kidney beans)
2 tablespoons peanut food (preferably unsweetened earthy peanut butter)
8 ounces steadfast achromatic fish, specified arsenic halibut, chopped into 1/2-inch cubes
2 tablespoons finely chopped caller cilantro

Nutritional Facts

Per serving (using regular coconut milk)

Calories
369
Fat
14 g
Saturated Fat
8 g
Carbohydrates
43 g
Sodium
198 mg
Cholesterol
13 mg
Protein
21 g
Fiber
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Recipe by Cheryl Forberg.

Tested by Cheryl Forberg.

Published March 11, 2026