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Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

You can dress cocida up or down, throw together a simple peasantry of sausages and beans or promenade it as a grande dame of cassoulet complexity. Make of it what you will, for it works either way. The consistency, too, can be solid or soupy. This version of the classic Spanish dish is a stew which you can serve in restrained quantities as a first course or like this, with more of everything, as a substantial dish for a single-course meal. The quality of the sausages determines whether this