Fanesca
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 156.6
- Total Fat: 5.0 g
- Cholesterol: 29.0 mg
- Sodium: 470.2 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 1.8 g
- Protein: 10.5 g
View full nutritional breakdown of Fanesca calories by ingredient
Introduction
This recipe hails from Ecuador and is traditionally eaten during Lent. But it's so easy and my son loves it, so we make it whenever. Traditionally it's made with salt cod, but regular fish is easier to find. This recipe hails from Ecuador and is traditionally eaten during Lent. But it's so easy and my son loves it, so we make it whenever. Traditionally it's made with salt cod, but regular fish is easier to find.Number of Servings: 6
Ingredients
-
1 onion, sliced thin
1 garlic clove, chopped
2 Tbsp butter
1 1/2 tsp oregano
1 1/2 tsp gd cumin
1/2 cup long grain white rice
1 cup frozen peas or combo of beans, peas, corn
2 1/2 cups vegetable stock
2 level Tbsp corn starch
1 1/2 cups milk
6 oz skinless cod, haddock or other fish
Directions
Melt butter in large saucepan; add onions and garlic and cook over low heat until onion is soft but not brown. Add oregano, cumin, salt and pepper to taste, rice, peas and stock. Bring to a boil. Reduce heat and simmer gently for about 30 minutes. (Add more stock if it seems too dry.) In a small bowl, blend cornstarch with 4 Tbsp of the milk. Once blended combine with the rest of themilk. Cut fish into chunks and add them to the saucepan. Cook about 5 minutes. Stir in the milk mixture to make sure it's smooth and then add to saucepan. Continue stirring and cook about 3 minutes until mixture thickens. Ladle into soup bowls and serve topped with chopped nuts and parsley (optional).
Serving Size: Serves 4-6
Number of Servings: 6
Recipe submitted by SparkPeople user JEL826.
Serving Size: Serves 4-6
Number of Servings: 6
Recipe submitted by SparkPeople user JEL826.