Ingredients
- 300 g salted cod, desalted
- 200 g pumpkin, diced
- 200 g zambo squash, tender, diced
- 1 cup corn kernels
- 1 cup tender fava beans
- 1 cup cooked beans
- 1 cup peas
- 1 cup lupini beans (chochos)
- 1 cup cooked rice
- 500 ml milk
- 200 ml heavy cream
- 1 white onion
- 2 garlic cloves
- 1 teaspoon cumin
- 1 bunch cilantro and parsley
- Annatto oil
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Cook the cod in the milk 12 min/90°C/speed 1, strain and set aside the milk and fish.
- Put the onion and garlic in the mixing bowl and chop 5 sec/speed 5.
- Add annatto oil and sauté 6 min/120°C/speed 1.
- Add the pumpkin, zambo squash, cumin, salt and pepper and cook 15 min/100°C/reverse/spoon speed.
- Pour in the reserved milk and blend 30 sec/speed 6 until you get a creamy base.
- Add the corn, fava beans, peas, beans and lupini beans and cook 20 min/100°C/reverse/spoon speed.
- Add the cooked rice, cream and shredded cod and mix 5 min/90°C/reverse/spoon speed.
- Serve with chopped parsley, hard-boiled egg, cheese, fried ripe plantain and mini empanadas.
Tips
- Desalt the cod the day before, changing the water several times.
- Each grain can be pre-cooked separately if you prefer them firmer.
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