Stocafi (Monégasque Stockfish Stew with Tomatoes and Olives)
In short: A slow-simmered stew of soaked dried cod with tomatoes, onions, black olives and white wine, the traditional Friday lunch of Monaco. It takes about 1 h 35 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 1 h 10 min
- Resting
- 24 h
- Total
- 1 h 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Stocafi is the Monégasque way with dried cod: soaked until soft, then stewed with onions, garlic, tomatoes, black olives, rosemary and white wine. It was the traditional Friday lunch in Monaco, a dish of simple ingredients and slow cooking. The long, gentle simmer turns the fish tender and the sauce rich. Real stockfish takes days of soaking, so this recipe uses salt cod, which is easier to find, and gives stockfish timings in the steps.
Instructions
- Soak the salt cod in a large bowl of cold water in the fridge for 24 hours, changing the water 4 or 5 times. Stockfish needs 2 to 3 days. The fish is ready when it is soft and only mildly salty to taste.
- Drain the fish, remove any skin and bones and cut into 5 cm (2 in) pieces.
- Heat the olive oil in a wide, heavy pot over medium heat. Cook the onions for 8 minutes, until soft and golden. Add the garlic and cook for 1 minute.
- Pour in the white wine and boil for 2 minutes. Add the tomatoes, rosemary, savory and pepper, bring to a simmer and cook, partly covered, for 20 minutes, until the sauce thickens.
- Add the fish and olives. Cover and simmer very gently for 15 to 20 minutes for salt cod, or 45 to 60 minutes for stockfish, until the fish is tender and flakes easily.
- Taste and adjust the seasoning. Remove the herb sprigs, scatter with the parsley and serve with the boiled potatoes.
Tips
- Taste a flake of the soaked salt cod before cooking. If it is still very salty, soak it for a few more hours in fresh water.
- Some cooks add a splash of cognac with the white wine for a deeper flavor. Add it before the tomatoes and let it cook off for a minute.
Questions and answers
What is stocafi?
A Monégasque stew of rehydrated dried cod simmered with tomatoes, onions, garlic, olives, herbs and white wine. It is the traditional Friday lunch in Monaco.
What is the difference between stockfish and salt cod?
Stockfish is cod that is air-dried without salt and needs 2 to 3 days of soaking. Salt cod is cured in salt and dried, and needs about 24 hours of soaking. Both work here, and salt cod is easier to find.
What do you serve with stocafi?
Boiled potatoes, rice or crusty bread to soak up the sauce. A simple green salad on the side balances the richness.
How long does it take to make Stocafi (Monégasque Stockfish Stew with Tomatoes and Olives)?
About 1 h 35 min in total: 25 min of preparation and 1 h 10 min of cooking.
How many calories are in Stocafi (Monégasque Stockfish Stew with Tomatoes and Olives)?
About 480 kcal per serving, with 46 g of protein, 42 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 46 g |
| Carbohydrates | 42 g |
| Fat | 14 g |
| Fiber | 7 g |
| Sugar | 9 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
