Jose Garces’ Fanesca (Salt Cod and Legume Chowder)
Celebrity "Iron Chef" and restaurateur Jose Garces' version of this classic chowder served throughout Ecuador during the Easter season is a slightly lighter and more gourmet take on the traditional dish. Serve this colorful chowder in white porcelain soup bowls to achieve an elegant presentation that complements this more refined version of the traditional recipe.
Ingredients
- 1 pound salted cod boneless, skinless salt cod fillet
- whole milk for soaking
- 1 cup lima beans dried
- 1 cup kidney beans dried
- 1 cup cannellini beans dried
- 4 tbsp unsalted butter
- 2 yellow onion diced, about 2 cups
- 1/4 cup garlic finely chopped garlic
- 1 tbsp achiote paste
- 2 tsp ground cumin
- 2 tsp ground oregano
- 4 quarts vegetable stock
- 1 quart whole milk
- 2 cups long grain rice
- 1 zucchini small, diced
- 1/2 yellow squash peeled, halved, seeded, and diced small
- salt kosher salt and freshly ground black pepper
- 1 pound cod fillet boneless, skinless black cod, cut into 1-inches pieces
- 1 pound fava beans fresh, shelled, blanched and peeled
- 1 pound green peas fresh, shelled and blanched
- 2 ear corn kernals cut from cob
- 1/2 head cabbage finely shredded
- 1/4 cup ground parsley finely chopped parsley
- 1/4 cup cilantro (leaves) finely chopped
- 4 jalapeño chili pepper jalapeño chiles, sliced crosswise into thin rounds
- 1 plantain fried
- 4 egg hard-boiled eggs, peeled and quartered
- 2 avocado ripe avocados, sliced
- 1/4 cup olive oil extra-virgen
- ají costeño (or your favorite hot sauce)
Instructions
- 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.
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