The coccid riverine, also known as calderas riverine, is one of the most representative and appreciated dishes of Ribera de Navarra. The calderas are a popular stew, of clear peasant lineage, which can be prepared in many different ways. I have heard it said many times that “everything fits in the stew”, and it is. The staple can be lamb, rabbit, boneless leg chops, lamb, or chicken. Take note of the ingredients and learn how to prepare this riverine stew.
Ingredients to make Coccid Riverine:
- 150 grams of Chickpeas
- 150 grams of white beans
- 2 units of black pudding
- 2 units of Potatoes
- 2 units of sausages
- 1 unit of white bacon
- 250 grams of chard
How to make Coccid ripen:
- Any of the meats indicated, is fried in the cauldron or frying pan with five or six cloves of garlic, half a chopped onion, a sprig of parsley and a bay leaf. Chorizo and ham bacon should also be added. All this must be well chopped.
- It is advisable to put a little tomato and a glass of cognac. Cut the potatoes into cubes and when the onion is golden brown, add the potatoes and fry, turning them over with a wooden spoon, for ten minutes.
- With the potatoes, a chard stalk will have been put, whose mission is to absorb all the excess fat that is produced by the frying of the meat and sausages.
- After the indicated time, water is poured in sufficient quantity to cover the potatoes and the stew is seasoned.
- Asparagus, artichokes and broad beans will have been cooked in separate pans, which, well drained, should be poured into the cauldron or frying pan, cooking for five more minutes. After this time, remove the pan from the heat and allow it to cool somewhat.
- A few minutes before the end of cooking, an egg (poached) is usually added per diner, which should be curdled to the taste of each one.
