Easy Fanesca Imitation Recipes

Steps:

• Ahead of time, cook the squashes, cabbage, rice and beans separately and soak the fish. Save the liquids from the beans and fish.
• If the broad beans still have the shells, remove them.
• When ready to prepare:.
• 1. In a large pot, fry onion in 1 T butter with achiote and 3 minced cloves of garlic until the onion is transparent.
• 2. Add pepper and1/4 tsp cumin and fry additional minute.
• 3. Cut the fish in medium sized pieces (to preference).
• 4. Add a half cup of saved fish water, half-and-half, and the bean water to make one liter of liquid. If the bean water does not reach a liter, add water.
• 5. Add peanut butter, squash, sambo, cabbage, and rice; boil for 20 minutes, stirring, until it reaches a creamy consistency.
• 6. Add the hominy, both types of beans (make sure the broad beans have no shells), and peas, and simmer for 10 minutes.
• 7. Add the fish, simmer for 5 minutes. More of the fish water may be added to taste.
• 8. Add chochos.
• Top with any/all of the following:.
• 1. Fried plantain: Cut the plantains into pieces about an inch long, microwave until soft, press flat with a flat knife or a can, and fry in oil of your choice until golden brown.
• 2. Hard-boiled egg, peeled and halved.
• 3. Empanadas.

Steps:

• If using, soak cod fish in cold water to cover for 12 hours or more, changing water from time to time.
• Drain and put in saucepan with fresh water to cover. Bring to a boil, lower heat and simmer until fish is tender, about 15 minutes. Drain fish, cut into 1/2 inch pieces and set aside.
• Preheat oven to 375-400 degrees fahrenheit. Cut winter squash in half and place cut side down on a lightly sprayed cookie sheet. Bake for 45 minutes.
• Meanwhile, cook rice according to package directions replacing half the water with milk (boil on very low heat about 20 minutes).
• Meanwhile, cook beans and vegetables according to package directions. I used frozen corn, peas, lima beans and green beans combined in same casserole dish and microwaved for 8-9 minutes. The zucchini and cabbage I steamed together for 10 minutes. Combine.
• Meanwhile, cook eggs until hard boiled (about 4 minutes) and set aside. Let cool, remove shell and slice.
• When rice is done, add to bean mixture.
• When winter squash is done, set aside and let cool slightly before scraping out flesh with a fork and mashing a bit. Add to beans and rice mixture. If you are making this ahead of time, place in refrigerator until ready.
• Heat butter in large saucepan and saute the onions and garlic until the onions are soft, about 5 minutes, Add oregano, cumin, bay leaf and several grinds of black pepper and saute for a minute or two longer. Add 1 cup water, bring to a boil and add the next 11 ingredients (rice through milk) and fish, if using.
• Stir to mix and simmer very gently for about 5 minutes to blend the flavors.
• Add chopped cheese and salt to taste. The soup should be about as thick as a minestrone. If it seems too thick, thin it with a little more milk and simmer for a few minutes longer.
• Garnish soup with sliced hardboiled eggs and serve with parmesan cheese.

Steps:

• In a mixing bowl stir together soup, onion, nutmeg and white pepper.
• In another bowl, place half of the soup mixture, crab, and 1 cup of the cheese, set aside.
• Wrap the tortillas in paper towels and microwave for 30-60 seconds (until soft and slightly warm). Use fresh tortillas for best results.
• Place 1/3 cup of the mixture on each tortilla and roll up.
• Place seam side down in a greased 11 x 7 ich baking dish.
• Stir milk into the reserved soup mixture, pour over the enchiladas.
• Sprinkle with remaining cheese.
• Bake, uncovered, at 350* for 20 minutes or until cheese is melted and sauce is slightly bubbly.
• Let stand for 10 minutes.

Steps:

• Rinse cod well, then soak in water to cover in a large bowl, changing water 3 or 4 times, 12 hours total. If cod is still too salty, repeat process. Drain cod.
• While cod is soaking, cook achiote seeds in oil in a small saucepan over moderate heat until oil begins to bubble. Cool seeds in oil, then pour through a sieve, discarding seeds.
• Heat achiote oil in an 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté garlic, stirring, 30 seconds. Add scallions and cumin, then sauté, stirring occasionally, 2 minutes.
• Add water and bring to a boil. Stir in two thirds of cheese until incorporated.
• Stir in lentils and carrots and simmer until lentils are tender, about 20 minutes. Meanwhile, cut 2 ears corn crosswise into 1-inch-thick slices, and cut corn kernels from remaining 2 ears, discarding the 2 cobs.
• Stir all corn into soup with snow peas, zucchini, calabaza, cabbage, limas, baby peas, hot milk, and butter and simmer 10 minutes. Stir in mixed beans, hominy, and heart of palm and simmer 5 minutes. Add cod, in 1 piece, and cook 2 minutes.
• To serve, remove cod from chowder and stir in remaining cheese. Cut cod into 2-inch pieces. Ladle chowder into bowls and top each serving with a piece of fish.