Ecuador's Amazing Cod SoupIngredients :
# 1 lb salt cod
# 1 cup cooked corn kernels
# 1 cup light cream
# Ground peanuts 1 / 2 cup
# Rice 1 cup water 1 cup cooked, 1 cup milk
# 1 / 4 teaspoon oregano
# 2 cups cooked and mashed pumpkin
# 1 cup green beans, cooked, 1 / 2 inch pieces
# 2 cups cooked, diced zucchini
# 1 cup cooked beans
# 2 chopped onions
# 1 cup diced queso blanco or queso fresco
# 2 1 / 2 cups cooked, shredded cabbage
# 3 slices of hard boiled eggs,
# 4 cups milk
# 1 cup cooked green peas
# 1 / 4 teaspoon ground cumin
# 4 tablespoons butter
# 1 bay leaf
# 1 crushed garlic clove
# Taste Black pepper,
# To serve, Parmesan cheese, grated
Method :Frequent changes of water, soak fish in cold water for at least twelve hours a day. Drain and cover it, put in a pot with water. Bring water, a fish boil, then simmer until tender. It takes about fifteen minutes. Drain the water and fish from the bones and skin tutmak.Balık meat horses and 1 / 2 inch crushed. Set them aside.
Butter in skillet until soft, roasted garlic and onion, then, bay leaf, thyme, cumin, black pepper and fry for a few minutes to add. Add a glass of water and bring the boil, then corn, cabbage, rice, zucchini, squash, beans, peas, milk, cream, fish stock, add the fish and nuts.
Mix the soup, stir well and simmer for five minutes. Add cheese and salt. If soup is too thick liquid milk. Garnish each serving with sliced hard-boiled egg and parmesan cheese.
