Light corn and cod fanesca with quinoa crunch and herb oil

Instructions

1. 1

   1. Preheat the oven to 400 °F / 200 °C. Mix the cooked, well-drained quinoa with 1 tablespoon olive oil, a pinch of salt, and a pinch of pepper. Spread it on a lined baking tray and bake for 18 to 22 minutes at 400 °F / 200 °C, stirring halfway through, until golden and crisp. Set aside.

2. 2

   2. Meanwhile, place the red onion in a bowl with the lemon juice and a pinch of salt. Rub it lightly with your hands and let it rest for 15 minutes to soften. Reserve as a quick pickle.

3. 3

   3. Make the herb oil by blending the cilantro, parsley, and 3 tablespoons olive oil until smooth and green. Set aside.

4. 4

   4. In a large pot, heat the annatto oil and butter over medium heat. Add the white onion and cook for 5 minutes until translucent. Stir in the garlic, cumin, and oregano, and cook 1 more minute to build the flavor base.

5. 5

   5. Add the squash and corn to the pot. Cook for 4 minutes, coating well with the flavor base. Pour in the hot water or broth and cook for 12 to 15 minutes, until the squash is very tender.

6. 6

   6. Add the milk and ground toasted peanuts. Cook over medium-low heat for 5 minutes, without letting it boil vigorously, so the soup thickens gently.

7. 7

   7. Remove 2 cups of the mixture from the pot and blend until smooth. Return that puree to the pot and stir well to create a thick but still spoonable soup texture.

8. 8

   8. Add the cooked lupini beans and the desalted cod. Cook gently for 8 to 10 minutes, until the fish flakes into tender pieces. Adjust with salt and black pepper.

9. 9

   9. Serve the light fanesca piping hot in soup bowls. Finish each portion with the quinoa crunch, a little pickled onion, and drops of herb oil.

10. 10

    10. If reheating, warm it over low heat until it reaches 165 °F / 74 °C in the center, avoiding a hard boil so the milk and fish keep their best texture.