Stocafi
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The Tale of Stocafi
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Stocafi, stewed dried stockfish, reflects the historic Mediterranean trade that brought Norwegian dried cod south to Liguria and the French Riviera centuries ago. Monaco shares this dish with neighboring Nice, where it's called "estocaficada," a legacy of the region's long seafaring ties to Northern Europe.
Ingredients
Scale:· 4 servings
- 600g stockfish (dried cod), pre-soaked for several days
- 4 tomatoes, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup black olives
- 2 tbsp tomato paste
- 1 potato, cubed
- 4 tbsp olive oil
- Fresh basil, chopped
Instructions
- 1Ensure the stockfish has been thoroughly soaked and rehydrated over several days, changing the water regularly.
- 2Cut the softened stockfish into large pieces, removing any bones and skin.
- 3Heat the olive oil in a large pot and sauté the onion and garlic until softened.
- 4Add the chopped tomatoes and tomato paste and cook until it forms a rich sauce.
- 5Add the stockfish pieces, potato cubes, and enough water to nearly cover.
- 6Cover and simmer gently for 1-1.5 hours, stirring occasionally, until the fish is tender and flakes apart and the potatoes are cooked.
- 7Stir in the black olives during the last 10 minutes of cooking.
- 8Garnish with fresh basil and serve hot with crusty bread.
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