Monaco Stocafi (Stockfish à la Monégasque)
Ingredients
Learn to make Stocafi, Monaco's traditional rich, savoury stew slowly simmered in a vibrant tomato sauce with garlic, black olives, and capers
- 350g dried salt cod or stockfish (soaked in water for 24 hours beforehand)
- Olive oil
- 1 large onion, chopped
- 3–4 cloves garlic, minced
- 1 splash of Cognac or brandy
- 1 splash of dry white wine
- Tomato sauce or chopped canned tomatoes
- Bay leaves and fresh rosemary
- Capers
- A handful of small black olives (such as Taggiasca olives)
- Salt, pepper, and a pinch of Espelette pepper or chili
- Boiled potatoes (for serving)]
Instructions
- Soak the Fish: Soak the dried stockfish in cold water for 24 hours, changing the water a few times to rehydrate and soften the fish.
- Initial Braise: Place the rehydrated fish in a wide pan with olive oil, chopped onions, garlic, bay leaves, a splash of cognac, and white wine. Season with salt, pepper, and a pinch of Espelette pepper. Cover and simmer gently for about 45 minutes to 1 hour until tender.
- Make the Sauce: Remove the cooked fish and set it aside in chunky pieces. In the remaining cooking juices left in the pan, add more onion, garlic, rosemary, and tomatoes. Simmer until the sauce thickens and turns lightly golden and rich.
- Combine: Return the stockfish chunks to the pan along with the black olives and capers. Warm through gently for a few minutes so the fish absorbs the flavours.
- Serve: Serve hot, traditionally accompanied by plain boiled potatoes