Fanesca (Ecuadorean Lenten Chowder)

Name: Fanesca (Ecuadorean Lenten Chowder)
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 16
Cuisine: South American, Latin American
Ingredients: 1 Tbsp achiote (annatto) seeds; 283 grams package frozen baby peas; 454 grams calabazaor butternut squash, peeled and cut into 1-inch pieces; 591 milliliters canned beans, rinsed and drained; 454 grams carrots, cut into 1/2-inch pieces; 4 ears corn, shucked; 283 grams package frozen baby lima beans; 4 larges garlic cloves, minced; 227 grams snow peas or green beans, cut into 1/2-inch pieces; 454 grams green cabbage, coarsely chopped; 1 teaspoon ground cumin; 1 slice Accompaniments: quartered hard-boiled eggs and avocado; 118 milliliters drained canned hominy; 59 milliliters lentils; 1 (4-inch) piece canned heart of palm, sliced 1/4 inch thick; 567 grams queso blanco or French feta, cut into 3/4-inch cubes; 454 grams skinless boneless salt cod; 4 scallions, finely chopped; 2 Tbsps unsalted butter; 59 milliliters vegetable oil; 2 liters water; 1 liters whole milk, heated; 454 grams zucchini, cut into 1/2-inch pieces

Fanesca (Ecuadorean Lenten Chowder) might be just the main course you are searching for. This recipe serves 16. One serving contains 408 calories, 32g of protein, and 16g of fat. It is a rather inexpensive recipe for fans of South American food. If you have vegetable oil, baby peas, milk, and a few other ingredients on hand, you can make it. To use up the palm oil you could follow this main course with the Triple Chocolate Dairy-Free Brownie Cookies as a dessert. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Rinse cod well, then soak in water to cover in a large bowl, changing water 3 or 4 times, 12 hours total. If cod is still too salty, repeat process.

Ingredients you will need

Water

Cod

Equipment you will use

Bowl

Drain cod.

Ingredients you will need

Cod

While cod is soaking, cook achiote seeds in oil in a small saucepan over moderate heat until oil begins to bubble. Cool seeds in oil, then pour through a sieve, discarding seeds.

Ingredients you will need

Annatto Seeds

Seeds

Cod

Cooking Oil

Equipment you will use

Sauce Pan

Sieve

Heat achiote oil in an 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté garlic, stirring, 30 seconds.

Ingredients you will need

Annatto

Garlic

Cooking Oil

Equipment you will use

Pot

Add scallions and cumin, then sauté, stirring occasionally, 2 minutes.

Ingredients you will need

Green Onions

Cumin

Add water and bring to a boil. Stir in two thirds of cheese until incorporated.

Ingredients you will need

Cheese

Water

Stir in lentils and carrots and simmer until lentils are tender, about 20 minutes. Meanwhile, cut 2 ears corn crosswise into 1-inch-thick slices, and cut corn kernels from remaining 2 ears, discarding the 2 cobs.

Ingredients you will need

Corn Kernels

Corn On The Cob

Carrot

Lentils

Stir all corn into soup with snow peas, zucchini, calabaza, cabbage, limas, baby peas, hot milk, and butter and simmer 10 minutes. Stir in mixed beans, hominy, and heart of palm and simmer 5 minutes.

Ingredients you will need

Petite Peas

Snow Peas

Zucchini

Cabbage

Butter

Hominy

Beans

Corn

Milk

Soup

Add cod, in 1 piece, and cook 2 minutes.

Ingredients you will need

Cod

To serve, remove cod from chowder and stir in remaining cheese.

Ingredients you will need

Chowder

Cheese

Cod

Cut cod into 2-inch pieces. Ladle chowder into bowls and top each serving with a piece of fish.

Ingredients you will need

Chowder

Fish

Cod

Equipment you will use

Bowl

Ladle

·The combination of beans Maricel Presilla suggested — and we liked — was chickpeas, small white beans, cranberry or small kidney beans, and canary or pinto beans.·We kept this chowder warm for a half hour one day, and the fish flaked apart in the soup before we could take it out in a whole piece. We loved the fanesca this way, too.

Ingredients you will need

Beans

Pinto Beans