Stocafi recipe

Monaco's stew of stockfish — cod dried hard in the open air, then soaked back to life for two to three days — simmered in tomato with black olives, capers and potatoes.

2 days and 14 hourshard12 ingredients

Ingredients

• 800 g stockfish (air-dried cod)
• 800 g tomatoes
• 150 g black niçoise olives
• 6 tbsp olive oil
• 2 onions
• 4 clove garlic
• 200 ml white wine
• 500 g potatoes
• 1 bay leaf
• 1 thyme
• 2 tbsp capers
• 1 bunch parsley

How to make Stocafi

1. Start three days ahead. Stockfish is cod dried in open air until it is hard as wood; soak 800 g of it in cold water for 48 to 72 hours, changing the water morning and evening, until it swells and turns supple. Fresh or salted cod is not a substitute — it is a different dish.
2. Drain the fish, peel off the skin, pull out the bones and cut it into 5 cm pieces.
3. Sweat 2 sliced onions in 6 tbsp olive oil for 10 minutes, then add 4 crushed garlic cloves.
4. Pour in 200 ml white wine, let it reduce by half, then add 800 g peeled chopped tomatoes, 1 bay leaf and a sprig of thyme.
5. Slide the fish in, cover and simmer very gently for 45 minutes. Never let it boil or the flesh shreds.
6. Add 500 g peeled potatoes in chunks and cook 20 minutes more, until they have soaked up the sauce.
7. Add 150 g black niçoise olives and 2 tbsp capers, cook 15 minutes, then season — taste before salting, the fish is already salty.
8. Let it rest off the heat 10 minutes, scatter chopped parsley and serve with country bread.

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