Cook the cod fish in abundant water plus the lemon juice. Bring to a boil and simmer for 15 minutes. Remove the fish from the water, and discard the water.
Meanwhile, cook the rice in 3 cups of water. It should be soggy and tender. Set aside. Cook the lentils in 2 cups of salted water. Drain and reserve the cooking liquid.
Blend the milk and peanuts and set aside.
In a large Dutch oven or stew pot, make a refrito by heating 1 tablespoon of oil over medium heat, and adding the onion, garlic, cilantro, achiote powder, and seasoning with salt, pepper and cumin. Cook for about 5 minutes.
Add the peanut and milk puree to the refrito, and cook for 5 minutes more. Add the soggy, tender rice. Stir and mash the rice with the ladle to thicken the soup. Cook for 5 additional minutes.
Add the cooked pumpkin, yellow squash, plus 1 cup of each of the cooking liquids. Mash the squashes with the ladle to thicken the soup.
Add all the beans with the liquid, plus the hominy and corn, drained. Bring to a boil. Lower the heat to medium and simmer for 30 minutes, stirring every so often so the soup doesn't stick to the bottom of the pot.
The Fanesca soup is thick and hearty, but if you notice it is drying too fast, or prefer a lighter soup, add more milk, about 1 to 2 cups, depending on your preference.
Meanwhile, in a skillet, heat the remaining 1 tablespoon oil and lightly sautee the cod fish pieces on all sides until golden and firm.
Taste the Fanesca for seasoning, and adjust the flavor by adding more salt, pepper and cumin if necessary.
To serve: in a bowl, place a few pieces (depending on your preference) of the sauteed cod. Ladle some Fanesca over it. Garnish the soup with additional chopped cilantro, slices of hard-boiled eggs, or slices of avocado. Serve with fried sweet plantains and masitas (deep fried empanadas).