Fanesca - Helado de Menta y Chocolate

Start by heating a pot for the base of the fanesca.

Add a little butter and achiote oil to the pot.

Chop 8 branches of white onion and sauté them slowly until they become transparent.

Cook the fava beans in water until tender, ensuring they are peeled.

Prepare chochos, which are crunchy and high in protein, and cook them as well.

Cook white beans, peeled in their raw state, in water until tender.

Peel corn from the center and cook it until it becomes slightly transparent.

Prepare peas, which can be frozen and are easier to peel.

For the soup base, prepare 1 pound each of zambo, pumpkin, rice, and cabbage.

Soak dried cod in water overnight, changing the water twice to remove excess salt.

Use peanut powder as a protein source, ensuring it is toasted and ground.

Cook the rice and pumpkin separately, then puree the pumpkin.

Combine the cooked zambo with its cooking liquid and blend it.

Add the blended zambo to the pot with the sautéed onions.

Mix in the cooked beans, fava beans, corn, and peas with their cooking liquids.

Season the mixture with salt to taste.

Cook the cod in milk and blend it with the peanut powder and rice to thicken the soup.

Prepare garnishes for the fanesca, cutting the cod into small round pieces for decoration.

Equipment Needed

Dietary

Allergens