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1
In a large, heavy saucepan, heat the oil over medium heat.
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2
Stir in the annatto, onion, garlic paste, tomatoes, tomato paste, pepper puree, 2 tablespoons of the cilantro, oregano, cumin, and sugar.
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3
Cover and cook, stirring occasionally, until the tomatoes have softened and the mixture is like a thick sauce, about 20 minutes.
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4
(Add a little water while the tomatoes are cooking if the mixture begins to get dry.)
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5
Add the fish stock and simmer for 15 minutes.
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6
The soup can be prepared ahead up to this point.
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7
Let cool, cover, and refrigerate up to overnight.
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8
To finish, bring the soup back to a boil, add the rice and potatoes, and cook for 15 minutes.
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9
Add the fish, fava beans, and corn and simmer for 8 minutes.
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10
Add the cheese and milk and cook, stirring constantly, until the cheese has melted and the milk is heated through.
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11
The soup should have the consistency of heavy cream; add more milk or water if it is too thick.
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12
(Keep in mind that potato-based soups thicken as they stand.)
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13
Taste for salt and white pepper.
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14
If using the egg, add in a stream and stir until it forms strands.
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15
Just before serving, stir in the shrimp and cook for a couple of minutes, until they turn pink and begin to curl.
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16
To serve, in each soup plate place 1 piece of fish, a couple of shrimp, 3 or 4 potato slices, and 1 piece of corn (if using ears of corn).
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17
Ladle the chowder over these, sprinkle each plate with some of the remaining 1/4 cup cilantro, and serve immediately.
