Stocafi
The Quirky Foodster Team
Ingredients
- Dried stockfish, pre-soaked according to package instructions until rehydrated — 800 g (1.75 lb)
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Potatoes, cubed — 2
- Black olives — 1/2 cup (75 g / 2.5 oz)
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Bay leaf — 1
- White wine — 1 cup (240 ml / 8 fl oz)
- Salt and pepper — to taste
Method
- Cut the rehydrated stockfish into large pieces, removing any bones and skin as needed.
- Heat the olive oil in a large pot and sauté the onion and garlic until softened.
- Add the tomato paste and chopped tomatoes, cooking for 8 minutes.
- Add the wine and bay leaf, and simmer for 5 minutes to cook off the alcohol.
- Add the stockfish and enough water to just cover, then bring to a gentle simmer.
- Cover and cook over low heat for 1.5–2 hours until the fish is very tender.
- Add the potatoes and olives in the last 30 minutes of cooking.
- Season with salt and pepper and serve hot.
Introduction: Dried stockfish slow-simmered with tomatoes, olives and potatoes, a hearty, distinctive main course closely associated with Monaco.
Cultural Background: Stocafi is often cited as one of Monaco’s true specialities, its use of dried, rehydrated stockfish reflecting old Mediterranean trade routes with Norway, and its long, slow simmer in a rich tomato sauce making it a dish traditionally prepared for gatherings and Sunday meals.
Tips: Rehydrating the stockfish properly, following the package’s soaking instructions closely, is essential before starting this recipe. Simmer low and slow — this dish rewards patience with a deeply developed sauce.
Variations: Add a handful of chopped parsley just before serving. Serve with crusty bread to soak up the rich tomato sauce.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
Nutrition: Per serving (approx.): 380 kcal, 32 g protein, 16 g fat, 24 g carbohydrate.
FAQs:
Q: What is stockfish?
A: Unsalted fish, typically cod, dried without salt over an extended period,
Q: How long does stockfish need to soak?
A: This varies by product, often several days with regular
- Dried stockfish, pre-soaked according to package instructions until rehydrated — 800 g (1.75 lb)
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Potatoes, cubed — 2
- Black olives — 1/2 cup (75 g / 2.5 oz)
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Bay leaf — 1
- White wine — 1 cup (240 ml / 8 fl oz)
- Salt and pepper — to taste
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