Name: Fanesca
Prep time: 12 min
Cook time: 60 min
Total time: 72 min
Yield: 6 servings
Cuisine: Ecuadorian
Ingredients: 400 g salted cod (bacalhau); 1000 ml milk; 30 g butter; 30 ml annatto oil; 150 g white onion; 3 cloves garlic; 1 tsp cumin; 0.5 tsp black pepper; 500 g pumpkin; 500 g chayote (Siamese pumpkin); 150 g white cabbage; 120 g lentils; 120 g red kidney beans; 120 g broad beans; 120 g green peas; 150 g baby corn; 80 g rice; 150 g lupini beans; 60 g peanut butter; 150 ml cream; 1 to taste salt; 3 pcs eggs; 1 pcs ripe plantain; 30 ml frying oil; 80 g hard cheese; 10 g parsley

Ingredients

salted cod (bacalhau)400 g

milk1000 ml

butter30 g

annatto oil30 ml

white onion150 g

garlic3 cloves

cumin1 tsp

black pepper0.5 tsp

pumpkin500 g

chayote (Siamese pumpkin)500 g

white cabbage150 g

lentils120 g

red kidney beans120 g

broad beans120 g

green peas120 g

baby corn150 g

rice80 g

lupini beans150 g

peanut butter60 g

cream150 ml

salt1 to taste

eggs3 pcs

ripe plantain1 pcs

frying oil30 ml

hard cheese80 g

parsley10 g

Instructions

12 hours before cooking, rinse the salt cod, cover it with 500 ml milk and leave in the fridge; drain off the milk, rinse the fish again, then poach it in 500 ml fresh milk for 15 minutes. Remove the cod, break it into large chunks, and strain and reserve the milk.

Separately, cook the lentils, red beans, lima beans, green peas and corn kernels until tender; cook the rice until done. Drain each ingredient.

In a large pot, melt butter with achiote oil. Sauté finely chopped white onion and garlic for 5 minutes, then add cumin and black pepper.

Add the puréed roasted or boiled squash and sambo squash, thinly shredded cabbage and the reserved milk from the cod. Stir well and bring to a gentle simmer.

Add the lentils, beans, lima beans, peas, corn, rice and peeled cooked choclo kernels. Simmer over low heat for 30 minutes, stirring often with a wooden spoon to prevent the soup from catching on the bottom.

Stir the peanut butter into the cream, pour it into the pot, season with salt to taste, and heat through for another 10 minutes without letting it boil hard. Add half of the salt cod chunks.

For serving, hard-boil the eggs, fry slices of ripe plantain in oil until golden, and grate the cheese.

Serve the fanesca hot, topped with the remaining salt cod, halved eggs, fried plantain, grated cheese and parsley leaves.

Fanesca

Ingredients

Instructions

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