How to Make Fanesca

The night before cooking, immerse the salted codfish in water and leave overnight.

Drain the codfish, immerse it in water again, and let it stand for 3 to 4 hours.

Discard the water and cut the codfish into bite-sized pieces.

Immerse the codfish in milk for 3 to 4 hours and leave it for later.

Cook the squash and pumpkin in a small amount of water until soft.

Puree the squash and pumpkin using an electric mixer or potato masher and set aside.

In a large pot, sauté the onions and garlic in butter and aote oil, seasoning with salt, black pepper, oregano, and cumin.

Add the rice and the squash, pumpkin, and cabbage mixture to the pot and bring to a simmer.

Add 3/4 liter of milk, all the greens, lupini beans, lentils, and chickpeas, and bring to a simmer while stirring frequently.

Add the codfish and milk to the pot, bring to a simmer, and continue stirring frequently.

Dissolve the peanut butter in 1 cup of milk and add it to the pot.

Add the heavy cream and stir the Fanesca frequently as it begins to simmer to prevent it from sticking to the bottom and burning.

Simmer for 10 minutes, noting that this preparation is made with a small amount of water; if the Fanesca is too thick, add milk but not water.

Garnish the Fanesca with slices of hardboiled egg and fried plantains.

Equipment Needed

Dietary

Allergens