Fanesca

Ingredients

Quantities for 10 servings.

• 700 g Salt cod, soaked for a day
• 1.5 l Milk
• 500 g Pumpkin
• 400 g Courgette
• 200 g Corn kernels
• 150 g White beans
• 150 g Lupini beans
• 150 g Lentils
• 150 g Peas
• 150 g Broad beans
• 100 g Rice
• 100 g Peanuts
• 2 piece Onions
• 250 ml Cream
• 200 g Fresh cheese
• 5 piece Eggs, boiled, to serve
• 1 tbsp Achiote
• to taste Salt

Method

1. Soak the cod for a day with four changes of water and poach it in milk for twenty minutes.
2. Boil the beans, lupini, broad beans, lentils and peas separately until soft.
3. Grind the peanuts with milk to a smooth mass; it is the soup's thickener.
4. Fry the onion in annatto oil, add the pumpkin and courgette and stew twenty minutes.
5. Blend the pumpkin and courgette and return them to the pot with the cod's milk.
6. Stir in all the cooked pulses, the rice, corn and peanut mass and cook thirty minutes.
7. Add the cream, cheese and pieces of cod, and serve with halved eggs and fried plantain.