cod fish and bean soup (Fanesca)

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)

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.