Fanesca Ecuadorian Recipe

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