Light quinoa fanesca with cod, roasted figleaf gourd and crispy sweet plantain

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the figleaf gourd and pumpkin on a baking tray, coat them with 1 tablespoon of annatto oil, add a pinch of salt, and roast for 25 minutes until tender and lightly browned.

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   2. On another tray, arrange the sweet plantain slices in a single layer. Bake at 220 °C / 425 °F for 15 to 18 minutes, turning halfway through, until golden and crisp around the edges. Set aside.

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   3. Meanwhile, cook the quinoa in a saucepan with 500 ml (2 cups) of the vegetable broth or water. Bring to a boil, reduce the heat, and cook for 12 to 15 minutes until tender. Set aside.

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   4. Place the soaked salt cod in a saucepan with enough fresh water to cover it. Cook over medium heat until it just reaches a gentle boil, about 8 minutes. Drain, remove skin and bones if needed, and flake into medium pieces. Set aside.

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   5. In a large pot, heat the remaining tablespoon of annatto oil over medium heat. Add the white onion and cook for 5 minutes until soft. Stir in the garlic, cumin, and oregano, and cook 1 minute more, stirring to build a fragrant sofrito.

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   6. Blend the roasted peanuts with the milk and 250 ml (1 cup) of the vegetable broth or water until smooth and creamy. Add this mixture to the pot with the sofrito.

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   7. Add the roasted figleaf gourd and pumpkin, the cooked quinoa, and the remaining vegetable broth or water. Cook over medium-low heat for 10 minutes, stirring occasionally so the soup thickens slightly.

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   8. Add the flaked cod, salt, black pepper, cilantro, and half of the parsley. Cook for 5 more minutes over low heat so the flavors blend without breaking up the fish too much.

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   9. Serve the hot light fanesca in deep bowls. Finish each portion with crumbled fresh cheese, the remaining parsley, and the crispy sweet plantain on top or on the side to keep its texture.

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    10. For a thicker texture, mash some of the figleaf gourd and pumpkin cubes in the pot before serving; for a lighter soup, add a little more hot broth and stir well.