Fanesca (Ecuadorean Lenten Chowder) Recipe

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 calabaza or butternut squash, peeled and cut into 1-inch pieces
• 1 (1-lb) piece green cabbage, coarsely chopped
• 1 (10-oz) package frozen baby lima beans
• 1 (10-oz) package frozen baby peas
• 5 cups whole milk, heated
• 2 tablespoons unsalted butter
• 2 1/2 cups canned beans, rinsed and drained
• 1/2 cup drained canned hominy
• 1 (4-inch) piece canned heart of palm, sliced 1/4 inch thick
• Accompaniments: quartered hard-boiled eggs and avocado slices