• - Soak the cod for 4 hours, changing the water every hour.
• - Boil the cod in a pot of water until cooked. Remove the fish and reserve the cooking liquid.
• - Check the fish for bones and shred it by hand.
• - Bring milk and 1 cup of water to a boil in a pot.
• - Add rice, stir to combine, reduce the heat to a simmer, cover, and cook until the rice is tender (about 15 minutes).
• - Cook all vegetables beforehand (zucchini, peas, green beans, corn, and cabbage) by boiling, roasting, sautéing, or microwaving them separately.
• - Heat oil in a large pot and sauté onions and garlic until softened.
• - Add oregano, cumin, bay leaf, salt, and pepper, stirring to release their aromas.
• - Pour in 1 cup of water, 2 cups of reserved fish stock, milk, and cream. Stir well to combine.
• - Mix in the mashed pumpkin and ground peanuts until fully incorporated.
• - Bring the mixture to a gentle boil.
• - Add the pre-cooked vegetables, cooked beans, shredded fish, and rice to the pot. Stir to combine.
• - Simmer over medium heat for 5 minutes, adjusting salt as needed.
• - Stir in queso fresco until evenly distributed.
• - Serve hot, garnished with hard-boiled egg slices and a sprinkle of Parmesan cheese.

NOTES

• After adding the rice, the soup will thicken considerably. If it becomes too thick, simply add extra reserved stock or milk to adjust the consistency.
• Even when using boneless cod, there may still be occasional bones, so be sure to check the fish for any bones before adding it to the soup.