• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 8
    OK

    Jose Garces' Fanesca (Salt Cod and Legume Chowder)

    Fanesca is, by definition, springtime fare. It is at that time of year when fresh fava beans and English peas are available at Latin grocers, farm markets, even in good supermarkets. Don't let the long ingredient list deter you, it comes together surprisingly quickly!


    Ingredients
    1
    pound
    boneless, skinless salt cod fillet
    *
    milk, for soaking
    1
    cup
    dried baby lima beans
    1
    cup
    dried kidney beans
    1
    cup
    dried cannellini beans
    4
    tablespoons
    unsalted butter
    2
    Spanish onions, diced, about 2 cups
    1/4
    cup
    finely chopped garlic
    1
    tablespoon
    achiote paste
    2
    teaspoons
    cumin seeds, toasted and ground
    2
    teaspoons
    dried oregano
    4
    quarts
    vegetable stock
    1
    quart
    milk
    2
    cups
    green lentils
    2
    cups
    long-grain white rice
    1
    small zucchini, diced
    1/2
    butternut squash, peeled, halved, seeded, and diced small (about 1 cup)
    *
    kosher salt and freshly ground black pepper
    1
    pound
    boneless, skinless black cod, cut into 1-inches pieces
    1
    pound
    fresh fava beans, shelled, blanched and peeled
    1
    pound
    fresh English peas, shelled and blanched
    2
    ear
    white sweet corn, kernels cut off, or 1/2 cup thawed and drained frozen white corn kernels
    Garnishes
    1/2
    head
    green cabbage, finely shredded
    1/4
    cup
    finely chopped parsley
    1/4
    cup
    finely chopped cilantro
    4
    jalapeño chiles, sliced crosswise into thin rounds
    *
    fried sweet plantains
    4
    hard-boiled eggs, peeled and quartered
    2
    ripe avocados, sliced
    1/4
    cup
    extra-virgin olive oil
    *
    Ají Costeño (or your favorite hot sauce)
    Directions
    Put the salt cod in a deep dish or a bowl, pour in enough milk to completely immerse the fish, cover tightly with plastic wrap, and soak in the refrigerator for 24 hours. Drain and rinse fish, then flake it with a fork or your fingers.
    To soak the beans, combine the lima, kidney and cannellini beans in a large pot or bowl, cover with cold water by 2 to 3 inches and let it soak overnight at room temperature. Drain when you’re ready to make the stew.
    To make the stew, melt the butter in a stockpot over medium heat and add the onion. Cook until translucent, about 10 minutes. Add garlic and cook for 2 to 3 minutes more.
    Stir in achiote paste, cumin and oregano and cook, stirring frequently, until very fragrant, about 5 minutes. Add the stock, milk, drained soaked beans and simmer, uncovered, until beans are just tender, 1 1/2 to 2 hours.
    Stir in lentils, rice, zucchini, butternut squash and salt cod and simmer for 20 minutes more.
    Season to taste with salt and pepper. Add black cod, fava beans, peas and corn and cook just until black cod is cooked through (firm and opaque), 3 to 5 minutes.
    To serve, ladle the fanesca into eight bowls and garnish each with a little cabbage, parsley, and cilantro, a few jalapeños and fried plantains, a wedge or two of hardboiled egg, and a few slices of avocado.
    Drizzle each with olive oil. Alternatively, offer all of the garnishes in little bowls to be added to taste at the table, along with the ají.
    Reprinted With Permission From The Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico and Peru by Jose Garces. Copyright © 2012 by Jose Garces. With the permission of the publisher, Lake Isle Press.

    The base number of servings for this recipe is 8
    OK

    Categories 

    ClassicFishSoup

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