Cozido
| Cozido | |
|---|---|
|
Cozido à portuguesa (Portuguese stew) plate | |
| Alternative names | Cocido |
| Type | Soup |
| Place of origin | Spain and Portugal |
| Main ingredients | Meats, vegetables |
 Cookbook:Cozido  Cozido | |
Cozido (European Portuguese: [kuˈziðu] or Brazilian Portuguese: [kuˈzidu]) or cocido (Peninsular Spanish: [koˈθiðo] or Latin American Spanish: [koˈsiðo]) is a traditional stew of different meats and vegetables, with numerous regional variations throughout Portugal and Spain. It is considered part of the Portuguese and Spanish cuisine legacies.
Portuguese cozido
Portuguese cozido (Portuguese: cozido à portuguesa, IPA: [kuˈziðu ˈa puɾtuˈɣezɐ]) has its origins in the Beira. It is a rich stew that usually includes shin of beef, pork, assorted offal, Portuguese smoked (or blood) sausages (morcela, farinheira and chouriço) and in some regions chicken, served with cabbage, carrots, turnips, rice, potatoes, and collard greens. It is often served with olive oil and red wine.
Spanish cocido
Spanish stews (cocidos), are typical of central and northern Spain, usually consisting of meats, sausages, vegetables and chickpeas. The best known variant is Cocido madrileño from Madrid and galego from Galicia.[1] This combines beef, ham, salt pork, chorizo, morcilla, chicken, chick peas, potatoes, cabbage, carrots, onion and garlic. Cocido can contain other meats, such as pig's trotters and marrow bone, and seasonal vegetables. One variation involves the broth of the cocido served as soup before, often with Spanish noodles in it.
See also
References
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