Cocido
Cocido [ ko'θiðo ] (Spanish for “cooked”) is the general Spanish term for stew . The corresponding Portuguese term is cozido [ kuˈzidu ].
The most famous Spanish stew is the cocido de garbanzos , German for " chickpea stew". In addition to chickpeas, a cocido de garbanzos usually contains meat , vegetables (e.g. carrots , cabbage , or potatoes ), paprika sausage ( chorizo ) and black pudding ( morcilla ). Other, rarer variants of the chickpea stew are prepared with mussels or stockfish . From the cooking sud of chickpeas is a soup cooked, the sopa de cocido.
Other well-known dishes with the name Cocido are the Cocido madrileño , a chickpea stew from Madrid and the Cocido Gallego , also a chickpea stew, from the Galicia region . The Cocido Montañés from the Cantabria region, on the other hand, is made from white beans and cabbage instead of chickpeas . There are countless varieties of stews in Spain. The most famous Spanish stew for centuries is not called Cocido , but Olla podrida . On the Azores island of São Miguel , the Cozido das Furnas , which consists of various types of meat, sausages, carrots, cabbage, potatoes and yams, is cooked for hours in sulphurous thermal springs or in a hole in the hot volcanic soil.
Web links
Individual evidence
- ↑ Urlaubsheld.de: Cozido das Furnas: A casserole from the volcano. Retrieved July 22, 2019 .