Fanesca

🛒 Ingredients

• Dried Cod (desalted) 50 g · 40 kcal
• White Onion 30 g · 12 kcal
• Garlic 5 g · 7 kcal
• Achiote Oil 10 g · 90 kcal
• Pumpkin (or Butternut Squash) 80 g · 20 kcal
• Potato 50 g · 40 kcal
• Cabbage 40 g · 10 kcal
• Fava Beans (fresh/frozen) 40 g · 35 kcal
• Lima Beans (fresh/frozen) 40 g · 45 kcal
• Sweet Corn Kernels 30 g · 30 kcal
• Green Peas 30 g · 25 kcal
• Cooked Lentils 20 g · 25 kcal
• Cooked Chickpeas 20 g · 30 kcal
• Cooked White Beans 20 g · 25 kcal
• Cooked Rice 20 g · 25 kcal
• Whole Milk 100 g · 60 kcal
• Heavy Cream 20 g · 80 kcal
• Fresh Cheese (e.g., Queso Fresco) 20 g · 50 kcal
• Hard-boiled Egg 25 g · 35 kcal
• Fried Plantain Slices (for garnish) 15 g · 25 kcal
• Fresh Cilantro/Parsley (for garnish) 5 g · 2 kcal

👨‍🍳 Instructions

1. Desalt the cod for 24-48 hours, changing the water frequently; then boil it until tender, flake, and set aside. Reserve the cooking water.
2. In a large pot, prepare a sofrito by sautéing diced onion and minced garlic in achiote oil until fragrant and softened. Add the pumpkin and potatoes, cooking until slightly tender.
3. Add the reserved cod cooking water, milk, and cream to the pot. Bring to a simmer, then add cabbage, fava beans, lima beans, sweet corn, green peas, lentils, chickpeas, and white beans.
4. Simmer gently for about 30-40 minutes, allowing the flavors to meld and vegetables to fully tenderize. Stir in the cooked rice.
5. Gently fold in the flaked cod and fresh cheese. Season with salt and pepper to taste.
6. Serve hot, garnished with half a hard-boiled egg, a few fried plantain slices, and a sprinkle of fresh cilantro or parsley.