1 lb. salted cod, soaked for 24 hours+ to remove salt, drained, cut into smaller pieces
The juice of 1 lemon
1 cup yellow onion, finely diced
3 cloves garlic, minced
3 tbsp. chopped cilantro
1/4 cup peanuts, toasted and blended in 2 cups of milk
1 cup dry rice cooked in 3 cups of water (the rice needs to be soggy and tender)
2 cups pumpkin (calabaza/zapallo), cooked and cubed (reserve the water)
2 cups yellow squash, cooked and cubed (reserve the water)
1 can (14-16oz. or 2 cups) lima beans with liquid
1 cup (8 oz.) lupini beans (chochos), drained and peeled, brine discarded
1 cup dry lentils cooked in 2 cups water and seasoned with salt (reserve the water)
1 can (14-16oz. or 2 cups) red kidney beans or pinto beans with liquid
1 can (14-16oz. or 2 cups) cannellini beans with liquid
1 can (14-16oz. or 2 cups) garbanzo beans with liquid
1 can (14-16oz or 2 cups) hominy, drained
1 can (14-16oz. or 2 cups) sweet corn, drained
Salt, ground pepper and ground cumin to taste
Ground achiote (annato powder)
Garnishes:
Slices of hard-boiled eggs
Chopped cilantro
Masitas (deep fried dough)
Fried sweet plantains
Avocado slices
Cook the cod fish in abundant water plus the juice of 1 lemon. Bring to a boil and simmer for 15 minutes. Remove the fish from the water, and discard the water. In a large dutch oven or stew pot, make a refrito by heating some oil, and adding the onion, garlic, cilantro, achiote powder, and seasoning with salt, pepper and cumin. Sautee on medium heat for about 5 minutes. Add the toasted peanut/milk puree to the refrito, and sautee for 5 minutes. Add the soggy, tender rice to the refrito mixture. Stir and mash the rice with the ladle to thicken the soup. Sautee for 5 additional minutes. Add the cooked pumpkin, yellow squash, plus 1 cup of each of the liquids. Mash the squashes with the ladle to thicken the soup. Add all the beans with the liquid, plus the corn and hominy, drained. Bring to a boil. Lower the heat to medium and simmer for 30 minutes, stirring every so often so the soup doesn't stick to the bottom of the pot. The Fanesca soup is thick and hearty, but if you notice it is drying too fast, or prefer a lighter soup, add more milk, about 1-2 cups, depending on your preference. Meanwhile, in a skillet, heat some oil and lightly sautee the cod fish pieces on all sides. Taste the fanesca for seasoning, and adjust the flavor by adding more salt, pepper and cumin if necessary. To serve: in a bowl, place a few pieces (depending on your preference) of the sauteed cod. Ladle some fanesca over it. Garnish the soup with additional chopped cilantro, slices of hard-boiled eggs, or slices of avocado.