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1
Rinse cod well, then soak in water to cover in a large bowl, changing water 3 or 4 times, 12 hours total.
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2
If cod is still too salty, repeat process.
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3
Drain cod.
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4
While cod is soaking, cook achiote seeds in oil in a small saucepan over moderate heat until oil begins to bubble.
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5
Cool seeds in oil, then pour through a sieve, discarding seeds.
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6
Heat achiote oil in an 8-quart heavy pot over moderately high heat until hot but not smoking, then saute garlic, stirring, 30 seconds.
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7
Add scallions and cumin, then saute, stirring occasionally, 2 minutes.
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8
Add water and bring to a boil.
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9
Stir in two thirds of cheese until incorporated.
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10
Stir in lentils and carrots and simmer until lentils are tender, about 20 minutes.
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11
Meanwhile, cut 2 ears corn crosswise into 1-inch-thick slices, and cut corn kernels from remaining 2 ears, discarding the 2 cobs.
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12
Stir all corn into soup with snow peas, zucchini, calabaza, cabbage, limas, baby peas, hot milk, and butter and simmer 10 minutes.
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13
Stir in mixed beans, hominy, and heart of palm and simmer 5 minutes.
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14
Add cod, in 1 piece, and cook 2 minutes.
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15
To serve, remove cod from chowder and stir in remaining cheese.
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16
Cut cod into 2-inch pieces.
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17
Ladle chowder into bowls and top each serving with a piece of fish.
