Ecuadorian Holy Week Twelve-Grain Soup with Salt Cod

Be the first to rate

(No Ratings Yet)

Loading...

A ceremonial Ecuadorian soup served only during Semana Santa (Holy Week), built from a dozen legumes and grains, creamy squash-and-plantain mash, gentle milk broth, and flakes of desalted cod. Each bowl is finished at the table with a personal spread of garnishes so every spoonful is balanced and visually striking.

Nutrition Facts

Per serving (estimated)

• 740 kcalCalories
• 32 gFat
• 13 gSaturated Fat
• 78 gCarbs
• 12 gFiber
• 18 gSugar
• 40 gProtein
• 920 mgSodium
• 1380 mgPotassium
• 430 mgCalcium
• 7 mgIron
• 22 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the salt cod (bacalao)

• 1 lb (450 g) skinless salt cod (bacalao)
• 8 cups cold water, for soaking, changed 4 times
• 2 tbsp achiote (annatto) seeds
• 1/2 cup neutral vegetable oil
• 1 tsp freshly ground black pepper

For the twelve grains and legumes

• 1/2 cup dried lupini beans (chocho), peeled
• 1/2 cup dried chickpeas
• 1/2 cup small dried white beans
• 1/2 cup dried split fava beans
• 1/2 cup dried green peas
• 1/2 cup brown lentils
• 1/2 cup raw unsalted peanuts
• 1/2 cup white quinoa, rinsed

For the squash and plantain base

• 2 lb (900 g) zapallo or kabocha squash, peeled and cubed
• 2 large unripe (green) plantains, peeled and sliced 1-inch thick
• 2 cups whole milk
• 2 tbsp salted butter

For the soup and finishing aromatics

• 2 large white onions, finely diced
• 6 garlic cloves, minced
• 2 Roma tomatoes, finely chopped
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 2 bay leaves
• 8 cups whole milk
• 2 cups heavy cream

For serving (build-your-own bowls)

• 4 hard-boiled eggs, quartered
• 2 ripe avocados, sliced
• 8 small cheese or rice empanadas, fried until crisp
• 1 cup fried green plantain chips (patacones)
• 1 1/2 cups crumbled queso fresco
• 1/2 cup aji criollo hot sauce, on the side

Directions

1. Desalt the bacalao by soaking it in cold water for 24 to 48 hours, changing the water 4 to 5 times until the salt is largely leached out. Drain, pat dry, flake into bite-sized pieces, and discard any bones or dark skin.
2. Place the lupini beans, chickpeas, white beans, fava beans, peas, and lentils in separate bowls, cover each with plenty of water, and soak overnight; drain all legumes before cooking. Cook each legume separately in lightly salted simmering water until just tender: chickpeas 55 minutes, white beans 45 minutes, fava beans 40 minutes, peas 40 minutes, lupini beans 50 minutes, and lentils 25 minutes. Drain and reserve. Simmer the quinoa and peanuts together for 15 minutes, then drain.
3. While the grains cook, simmer the squash and plantain slices in a separate pot with water to cover until completely soft, about 25 minutes. Drain, then mash with the 2 cups of milk and the butter until very smooth; set aside.
4. Warm the achiote seeds in the vegetable oil over low heat for about 3 minutes until the oil turns deep red-orange. Strain out and discard the seeds, then return the oil to the pot and saute the onion, garlic, tomatoes, cumin, oregano, and bay leaves over medium heat for 8 to 10 minutes, until the onion is translucent and the tomatoes have broken down.
5. Stir the squash-plantain puree into the aromatics and cook 3 minutes to thicken slightly. Add all of the cooked grains, legumes, peanuts, and quinoa along with the remaining 8 cups milk; stir gently to combine. Bring to a bare simmer and cook 25 to 30 minutes, uncovered, stirring occasionally so the bottom does not scorch.
6. Fold the flaked salt cod into the soup and simmer another 8 minutes so the cod warms through and contributes its savor; season carefully with salt and pepper, bearing in mind that the cod is already salty.
7. Remove the bay leaves and stir in the heavy cream just before taking the pot off the heat; do not let the soup boil once the cream is added.
8. Ladle the soup into warm shallow bowls and set out the eggs, avocado, empanadas, plantain chips, queso fresco, and aji sauce in small dishes so each diner tops their own bowl in traditional style.

Cook’s Notes

• Plan ahead: the salt cod needs 24 to 48 hours of soaking and every legume needs overnight soaking, so start preparations two days before you plan to serve.
• For a vegetarian version of this Easter soup, omit the bacalao and add 2 tablespoons of white miso, a handful of smoked mushrooms, or smoked paprika to recreate the savory depth.
• Lupini beans (chocho) are essential to an authentic fanesca; find them in Latin markets or substitute additional white beans for a milder, less bitter cup.
• The soup thickens as it sits; if refrigerating leftovers, loosen with extra milk when reheating and keep the heat gentle so the dairy stays silky rather than splitting.
• Serve family-style with every garnish in its own dish so diners can build a balanced bite of creamy soup, salty cod, fresh avocado, hot chili, and crisp plantain chips in each spoonful.

You might also like

Americas

Latacunga-Style Crispy Pork Feast with Plantains and Hominy

Americas

Ecuadorian Crispy Pan-Fried Pork

Americas

Ecuadorian Shrimp Ceviche

Americas

Amazonian Grilled Tilapia in Banana Leaf