Ecuadorian Tuna Fish Fanesca for Lent and Easter (Fanesca de Atún)

• 2 large cans of tuna fish about 500 grams, add more if desired
• 3-4 tbs of oil use oil from tuna fish can if using tuna fish in oil
• 1 tsp of achiote also called annatto powder – can replace with sweet paprika (not spicy, not smoked)
• 1 cup of diced white onion from about ½ medium white onion
• 1 cup of diced red onion from about ½ medium red onion
• 3-4 garlic cloves crushed
• 1-2 tsp of ground cumin
• 1-2 tsp of dry oregano
• ¼ to ½ tsp of ground pepper
• 800 grams of sambo or fresh squash zucchini, about 3 medium sized zucchini – peeled and diced
• 4 cups water or vegetable broth 4 cups = 1 ltr, add more if needed
• 2 ¾ cups of milk add more if needed
• 2 tbs of peanut butter
• 2 cups of canned white beans rinsed and drained
• 2 cups of canned pinto or red beans rinsed and drained
• ½ cup of cooked and twice peeled fava beans can use fresh or frozen – replace with lima beans or additional green beans if you can’t find fava beans
• 1 cup of green beans cut into bite size pieces and cooked
• 1 cup of cooked corn can use fresh, canned or frozen corn
• 1 cup of cooked green peas fresh, canned or frozen
• ½ cup of heavy cream
• 1 cup of queso fresco crumbled – can also use feta cheese as a substitute
• 1-2 tbsp of chopped cilantro or parsley
• salt to taste

Garnishes (pick and choose as many as you want):

• Crispy fried tuna fish
• Hardboiled egg slices
• Fried ripe plantains
• Empanadas de viento: Ecuadorian fried cheese empanadas
• Aji criollo hot sauce or hot peppers slices
• Heart of palms and onion curtido salad *see quick recipe in Notes below
• Extra queso fresco (use feta) or quesillo (fresh mozzarella) diced, crumbled or sliced
• avocado sliced or diced
• smoked salmon