Fanesca

Shopping list

• 300 g salt cod — soaked overnight and flaked

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• 100 g butter beans — cooked

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• 100 g chickpeas — cooked

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• 100 g peas — fresh or frozen

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• 100 g sweetcorn kernels

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• 100 g broad beans — shelled

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• 200 g pumpkin — peeled and diced

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• 500 ml milk — whole

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• 200 ml double cream

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• 3 tbsp peanut butter — smooth, unsweetened

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• 1 piece onion — finely chopped

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• 3 clove garlic — minced

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• 1 tsp ground cumin

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• 0.5 tsp ground achiote — or paprika

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• 1 l vegetable stock

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• 1 pinch salt and pepper — to taste

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• 4 piece hard-boiled eggs — peeled and halved

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• 100 g fresh cheese — crumbled (such as feta or queso fresco)

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• 4 piece fried plantain slices — for garnish

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Step by step

1. 1

   In a large, heavy pot, heat a tablespoon of oil over medium heat and sauté the chopped onion until soft, about 5 minutes.

2. 2

   Add the minced garlic, cumin, and achiote, and cook for 1 minute until fragrant.

3. 3

   Pour in the vegetable stock and bring to a simmer.

4. 4

   Add the diced pumpkin, butter beans, chickpeas, broad beans, peas, and sweetcorn. Simmer gently for 15 minutes until the pumpkin is tender.

5. 5

   Stir in the flaked salt cod and cook for another 5 minutes.

6. 6

   In a small bowl, whisk together the peanut butter, milk, and double cream until smooth.

7. 7

   Pour the creamy mixture into the pot, stirring continuously to prevent curdling. Heat gently but do not boil.

8. 8

   Season with salt and pepper to taste, remembering the salt cod is already salty.

9. 9

   Ladle the soup into wide bowls and top each serving with a halved hard-boiled egg, crumbled cheese, and a fried plantain slice.

10. 10

    Serve hot, traditionally during Easter but delicious any time of year.