cod fish and bean soup (Fanesca)
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
Cod (fish), 16 oz (remove)Garlic, 1 clove (remove)Bay Leaf, 1 tbsp, crumbled (remove)Yellow Corn, 1 cup (remove)Zucchini, 2 cup, sliced (remove)*Green Giant Cut Green Beans, can, 1 cup (remove)Light Cream (coffee cream or table cream), 1 cup (remove)Hard Boiled Egg, 1 cup, chopped (remove)Onions, raw, 1 cup, chopped (remove)*Cumin seed, 1 tsp (remove)Winter Squash, 2 cup, cubes (remove)Milk, 1%, 4 cup (remove)Butter, salted, 2 tbsp (remove)Oregano, ground, 1 tsp (remove)Cabbage, fresh, 2 cup, chopped (remove)Beans, fava, 1 cup (remove)Butter, salted, 115 grams (remove)Mozzarella Cheese, part skim milk, 8 oz (remove)Salt, 1 tsp (remove)Pepper, black, 1 dash (remove)Parmesan Cheese, grated, 1 oz (remove)White Rice, long grain, 1 cup (remove)
Directions
Soak the cod in water to cover for 12 hours changing the water frequently. Drain the fish and place into a saucepan with fresh water to cover. Bring to a boil, lower the heat and simmer until the fish is tender. Drain and put the stock aside. Skin and de-bone the fish and cut into small pieces.
Chop all vegetables into small pieces
Heat butter in a large saucepan and sauté onions and garlic add seasonings and sauté for additional minute.
Add 1 cup water to onions and garlic and bring to boil, add cooked rice and vegetables, fish, fish stock, milk and cream. Let simmer for 5 minutes stirring occasionally.
Add the chopped Cheese to taste. Let simmer until the soup is thick.
Garnish with hardboiled egg and parmesan

Number of Servings: 8

Recipe submitted by SparkPeople user VENUS2756.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 584.5
  • Total Fat: 30.8 g
  • Cholesterol: 186.9 mg
  • Sodium: 843.0 mg
  • Total Carbs: 45.8 g
  • Dietary Fiber: 5.8 g
  • Protein: 34.0 g

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