viernes, 6 de abril de 2012

INGREDIENTS:
  • 2 tablespoons canola oil
  • 1 Spanish onion, cut into small dice
  • 6 garlic cloves, finely chopped
  • ½ green pepper, finely chopped
  • ½ cup cilantro leaves, chopped and compacted
  • 2 pounds salted codfish
  • 2½ cups (20 ounces) fish stock
  • 2 ears of corn, sliced
  • 5 ounces corn kernels, cooked in unsalted water
  • 1 cup (8 ounces) broad beans, cooked in unsalted water
  • 1 cup (8 ounces) Andean beans (or any bean of your preference), cooked in unsalted water
  • 1 cup (8 ounces) lentils, cooked in unsalted water
  • 4 cups (32 ounces) milk
  • 1 cup (8 ounces) white rice, cooked in unsalted water
  • 1½ pounds pumpkin. Cook 1 pound in unsalted water and reserve the liquid. Cut the remaining uncooked ½ pound into small dice
  • 1/3 cup cabbage, finely cut and cooked
  • 1 10-ounce bag frozen peas and carrots
  • 2 carrots, uncooked and cut into sticks
  • ½ cup (4 ounces) cauliflower florets, uncooked
  • Garnish: 8 hard-boiled eggs, sliced. Chopped cilantaro
View complete Ecuadorian recipe here

0 comentarios:

Publicar un comentario