
Ingredients List:
Preparation:
To make refrito heat the oil in a large pot. Add the onion, garlic, cilantro, achiote powder, salt, pepper and cumin. Sauté on medium high heat for about 5 minutes.
Add the toasted peanut milk puree to the refrito and sauté for 5 minutes.
Add the tender, cooked rice to the refrito mixture. Stir and mash the rice to thicken the soup. Sauté for 5 minutes.
Add the cooked pumpkin, yellow squash, plus 1 cup of each of the liquids. Mash the pumpkin and squash to thicken the soup.
Add all the beans with the liquid, plus the corn and hominy.
Bring to a boil. Lower the heat and simmer for 30 minutes, stirring so the soup doesn't stick to the bottom of the pot.
If the soup is drying out add more milk, about 1-2 cups, depending on how thick you like the soup.
Heat some oil in a skillet and sauté the cod fish pieces.
To serve, place a few pieces of the cod in a bowl and ladle fanesca soup over it.
Garnish with slices of hard boiled eggs, avocado and cilantro. Serve with fried sweet plantains.