Fanesca

Instructions

1. The day before, soak the beans, chickpeas, fava beans, lentils and split peas separately in cold water, and desalt the cod in a large bowl of water that you change several times.
2. Drain the legumes, cover them with fresh water in a large pot and cook over medium heat for 45 to 60 minutes, until tender but not falling apart.
3. Meanwhile, peel the squash, cut it into pieces and boil it for 20 minutes until it mashes easily.
4. In a skillet, sauté the chopped onions and garlic in butter until golden, then add the cumin.
5. Blend the cooked squash with the milk and the sofrito, then pour this purée into the pot of legumes.
6. Add the flaked cod, the cooked corn and the plantains cut into rounds, and let simmer for 15 minutes, stirring often so it doesn't stick.
7. Adjust the seasoning; the soup should be thick and creamy.
8. Serve in deep bowls with a hard-boiled egg, fresh cheese, a wedge of avocado, fried plantains and chopped parsley.