Soak the cod for 4 hours, changing the water every hour.
Boil cod in a pot of water. Once the fish is cooked, remove the fish and reserve the liquid.
By hand, check for bones and shred.
Bring milk and 1 cup of water to a boil.
Add rice and stir to combine.
Reduce heat to a simmer, cover and cook until rice is tender, about 15 minutes.
All the vegetables need to be cooked beforehand. You can boil, roast or saute the zucchini, peas, green beans, corn and cabbage. To make it even easier, you can microwave all the veggies separately.
In a large pot, heat oil.
Add onions and garlic. Cook until the onions are softened.
Add oregano, cumin, bay leaf, salt and pepper.
Add 1 cup water, 2 cups reserved fish stock, milk and cream. SEE NOTES
Stir to combine.
Add the mashed pumpkin and peanuts and mix well.
Bring to a boil.
Add the zucchini, peas, green beans, corn, cabbage, beans, fish and rice. Stir to combine.
Simmer on medium heat for 5 minutes.
Adjust salt as needed.
Add queso fresco and stir to combine.
To serve, garnish with the eggs and Parmesan cheese.