Ecuadorean Fish, Squash And Legume Bisque
serves 6-8
Recipe from Washington Post
Fanesca is an Ecuadorean soup that is traditionally served during Holy Week. The unique combination of flavors result in a rich and creamy bisque.
Read more about this recipe at the Washington Post.
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
timer
prep: 15 minutes
total: 30 minutes
tools
instructions
1. In a large pot over medium-high heat, heat the oil. Add the onion and sauté 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.
2. Add the broth and coconut milk and bring to a simmer. Add the lentils and rice and return to a simmer.
3. 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.
4. 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.
5. Ladle the soup into bowls, sprinkle with cilantro and serve immediately.
Recipe by Cheryl Forberg.
