National Dishes of the World

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main dish

Stocafi

Dried stockfish stewed in tomato sauce with black olives, garlic and herbs.

Eaten in: Monaco

Prep
30 min
Cooking
2 h
Resting
72 h
Total
74 h 30 min
Servings
4

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About the dish

Stocafi is a traditional Monégasque dish that pairs a northern fish with Mediterranean flavours. Stockfish, cod dried in the wind, is soaked for several days in frequently changed water, then stewed slowly in a thick sauce of tomatoes, onions, garlic, olive oil and black olives, with herbs and a little wine. It resembles the estocaficada of neighbouring Nice. Hearty and aromatic, it is eaten with potatoes or bread, especially in the cooler months. Dried cod reached the Riviera through the old sea trade with northern Europe.

Main ingredients

  • stockfish (dried cod)
  • tomatoes
  • black olives
  • onion
  • garlic
  • olive oil

Recipe

Stocafi

https://foodmap.ominuvo.com/dish/stocafi

Ingredients

4 servings

4 servings

Method

  1. Soak the stockfish in cold water for 3–5 days, keeping it cool and changing the water twice a day, until it softens.

  2. Drain the fish, remove the skin and bones and break the flesh into large pieces.

  3. Heat the olive oil in a wide pot, soften the onions, add the garlic and after a minute pour in the wine and reduce it by half.

  4. Add the tomatoes and bouquet garni and simmer for 15 minutes until the sauce thickens. Add the fish, cover and cook over a very low heat for 1½ hours, adding water if the sauce becomes too thick.

  5. Peel the potatoes, cut them into large chunks and add them with the olives for the last 30 minutes.

  6. Remove the herbs, season with pepper and salt if needed (the fish can be salty) and serve hot.

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