INSTRUCTIONS:

Soak the cod fish 1 day prior changing the water 2-3 times through out the day

Remove cod fish from water and break apart and shred with fingers.

Set aside and place into refrigerator.

Fill a pot with water and place the squash, potato, carrots and cabbage and cook until squash and potato are soft and tender.

Remove and place into a blender along with some of the broth and puree and set aside.

In another pot add 2 cups of water and 1 cup of rice and cook until soft and tender. Set aside after cooking.

In a small pot add 3 cups of water and the 5 eggs and hard broil.

Once cooked peel and set aside.

In a large saucepan on medium high add the butter and melt.

Once the butter is melted, add the olive oil, garlic and minced onion and saute for a few minutes just until the garlic and onion start to lightly brown. Add in the rice, the puree potato, squash and cabbage, cream, milk and 2 cups of water, salt, cumin, achiote and white and black pepper and continue to cook on low heat for 5 minutes stirring occasionally.

Continue to simmer the soup, add in the pine nuts or peanuts, add in corn, kidney beans, lentils, chic peas, fava beans and fresh cut cheese and continue to simmer for 5 minutes.

Add in cod fish and minced cilantro and continue to simmer for 15-20 minutes stirring occasionally.

Serve with sliced broiled eggs, sliced avocado and fried plantain.