FANESCA

Ingredients
- Corn
- 2 liters of milk
(may require
more)
- pumpkin cooked
- 1 pound of
cooked peas, - 1 teaspoon cumin
drained without
salt

- 1 unsalted
- 2 cups of cheese
cabbage
- 1 teaspoon
- 1 pound red oregano
beans, tender
cooked without
salt, drained - 2 pounds of fish
bacalao
- 1 pound mellocos
cooked - 1 / 2 pound of
lard or butter

- 1 cup cooked rice

- 1 pound peeled - 1 pound finely

chochos chopped white - A bit of achiote
- 1 pound of broad onion
beans cooked
without salt, and
drained
- 1 / 2 cup roasted
and ground peanut - 6 cloves crushed - Salt to taste
milk garlic

- sambo cooked

Preparation:
Cook for 10 or 15 minutes the bacalao in a quart of milk, add a
pinch of achiote. Move continuously. Then remove and strain.Reserve the fish and milk.
In a large pot, refreshing white onion, achiote, garlic, cumin and oregano in butter
or lard. Fry for two minutes.
Blend with its own water and pumpkin sambo. Pour into the fryingpan and gradually
add the rice and cabbage well drained.Gradually add: beans, peas, beans, melloco, corn. Once
you haveincluded all the beans, add the roasted peanuts in milk and liquidmilk
that was cooked cod.
In the end, cut the cod into fine pieces and bring them to the pot.The last ingredient to
add are the pussies. Serve hot on each plate include: the fried flour, 2 slices of egg,cheese
and about three slices of fried plantain.