Garnish each bowl with a shrimp, a drizzle of Pernod if desired, and a piece of fennel frond.
This is good warm and cool and keeps in the refrigerator for a day or two.
This is a bowl brimming with the fresh clear tastes of Spring.
Foodtalk contributor Miss Capri's Chef adapted this recipe from a dish his mother used to make. He says this version was invented "the day Tricky Dick went to the big Jell-O buffet in the sky."
Cocido is a big multi-ingredient feast that will feed an army—soup, meat, vegetables—and still leave leftovers. The ingredients list and instructions might look involved, but there's not much more to it than throwing a bunch of stuff in a pot.
Scale up the recipe according to how many lobster shells you have; sauté them in batches if necessary.
Ingredients
The version below features a slightly abridged but still authentic roster of meats. Most of them can be found at a good Hispanic butcher shop, though a German or Polish butcher is also a good bet for smoked meats. If you can't find dried beef or beef jerky, sue corned beef, soaked in cold water for 2 hours and drained. I include a kale recipe but omit the farofa since mandioc meal is too difficult to find in this country.
Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001, Sally Schneider.
Ingredients