Fanesca Ecuadorian Easter Soup

Ingredients

• Fanesca
• 2 cups diced, peeled butternut squash
• 2 cups diced zucchini
• 1/2 cup shredded green cabbage
• 4 cups whole milk, divided
• 8 ounces dried salt cod, soaked in 3 to 4 cups water or milk for 24 hours in advance (or 8 ounces canned tuna)
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 1/2 cup diced red onion
• 3 garlic cloves, crushed
• 1 teaspoon achiote or annatto powder (or sweet paprika)
• 1 teaspoon ground cumin
• 1 tablespoon dried oregano
• Kosher salt and freshly ground pepper
• 1 cup fresh or frozen peas
• 1 cup fresh or frozen corn kernels
• 1 cup cooked and peeled fava beans (or canned lima beans or pinto beans)
• 1 cup canned cannellini beans (or canned chickpeas)
• 1 cup jarred, ready-to-eat lupini beans (or brown lentils)
• 1/2 cup roasted salted peanuts
• 1/2 cup heavy cream
• 1 cup crumbled or shredded queso fresco, plus more for serving
• 2 teaspoons freshly chopped parsley
• Hard-boiled egg, sliced crosswise, for serving
• Fried plantains, for serving
• Sliced jalapeño or poblano pepper, for serving
• Sliced avocado, for serving
• Masitas (recipe below), for serving
• Masitas
• 1 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 cup margarine or unsalted butter, softened
• 1 large egg
• Vegetable oil, for frying

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