Fanesca Recipe
For me, food represents a great connection to my childhood. For several years, I kept the memories of the traditional fanesca soup my mom made on Good Friday because when I tasted
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.quericavida.com.
Ingredients
- 2 lbs cod fish
- 16 cups water
- 2 medium sized onions
- 2 tablespoons mashed garlic
- 1 green pepper
- 2 tablespoons vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon achiote (paste or powder)
- Salt
- black pepper
- 1 can (15oz) white beans
- 1 can (15oz) red beans
- 1 can (15oz) pinto beans
- 1 can (15oz) chickpeas
- 1 can (15oz) pink beans
- 1 can (15oz) black beans
- 1 bag (14oz) pigeon peas
- 1 lb broad beans (fresh or frozen)
- 1 lb white corn (fresh or frozen)
- 1 cube shrimp bouillon (or 1 teaspoon shrimp powder)
- 1 cup chopped cilantro
- 2 lbs squash
- 1 cup milk
- 3/4 cups creamy peanut butter
- 1 cup palmitos (hearts of palm)
- Hard-boiled eggs, sliced
- Chopped cilantro
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