Fanesca (Ecuadorean Lenten Chowder)

Ingredients

1 lb skinless boneless salt cod

1 tablespoon achiote (annatto) seeds

1/4 cup vegetable oil

4 large garlic cloves, minced

4 scallions, finely chopped

1 teaspoon ground cumin

8 cups water

1 1/4 lb queso blanco or French feta, cut into 3/4-inch cubes

1/4 cup lentils

1 lb carrots, cut into 1/2-inch pieces

4 ears corn, shucked

1/2 lb snow peas or green beans, cut into 1/2-inch pieces

1 lb zucchini, cut into 1/2-inch pieces

1 (1-lb) piece

FANESCA Maricel Presilla, Chef-owner Of The Restaurant Zafra In Hoboken, New Jersey, First Offered Fanesca — A More Elaborate Rendition Of The...

Epicurious

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