Recipe: Fanesca, Fish and Grain Soup

Courtesy Cheryl Forberg

This recipe is very forgiving to substitutions. Though they’re not authentic Ecuadorian substitutions, you may replace peanut butter with almond butter, squash with sweet potato or lima beans with edamame. Leftovers freeze well.

1 Tbsp. olive oil

1 large onion, chopped

2 Tbsp. chopped garlic

1 Tbsp. chopped fresh oregano (or 1 teaspoon dried)

1 tsp. ground cumin

1 bay leaf

6 cups fat free reduced sodium chicken broth (or vegetable broth)

1 cup light coconut milk

1/2 cup dry uncooked lentils, rinsed

1/4 cup uncooked bulgur or  brown basmati rice, rinsed

1 cup raw winter squash or pumpkin, cut in 1/2-inch cubes

1 cup baby limas (butter beans)  

1 1/2 cups cooked beans (pinto, navy or kidney beans)

2 Tbsp. natural peanut butter  

1 pound fresh firm white fish, such as halibut, cut in 1/2-inch cubes

Garnish:

2 Tbsp. chopped fresh cilantro

In a 4-quart saucepan or Dutch oven, heat olive oil over medium-high heat. Add onion and sauté until soft and lightly browned. Add garlic and seasonings; sauté for one minute longer. Do not brown garlic.

Add broth and coconut milk; bring to boil. Add rice and lentils and reduce heat to simmer. Cook for 10 minutes. Add squash and cook for 5 minutes longer. Add lima beans and corn. Simmer 3 minutes longer. Stir in cooked beans. Whisk in peanut butter. Add fish and simmer for 2 minutes longer or until just cooked through and rice and vegetables are tender. Serve immediately, garnished with cilantro. Makes about 10 cups.

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