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Stocafi is a cherished dish in Monaco, showcasing the region's rich maritime heritage. This savory fish stew, made primarily from dried salted cod, holds a special place in local cuisine, often enjoyed during family gatherings and festive occasions. Its robust flavors reflect the Mediterranean influence on Monégasque cooking.
Soak the dried salted cod in water for 24-48 hours, changing the water several times to remove excess salt. Drain and pat dry.
Once rehydrated, cut the cod into chunks.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute.
Add the crushed tomatoes and white wine to the skillet. Stir to combine.
Bring the mixture to a simmer.
Add the cod chunks to the skillet.
Reduce the heat to low and simmer gently for about 20-30 minutes, or until the cod is tender and the flavors are well combined.
Stir in the sliced black olives and capers.
Cook for an additional 5 minutes.
Season with salt and black pepper to taste.
Garnish with chopped fresh parsley.
Enjoy your meal!
Stocafi is a traditional fish stew from Monaco made with dried salted cod, tomatoes, and olives, simmered to perfection for a rich and flavorful dish.
Stocafi originates from the coastal regions of Monaco, where fishing has long been an integral part of the local culture and economy.
The key ingredients include dried salted cod, olive oil, onions, garlic, crushed tomatoes, white wine, black olives, and capers.
Stocafi takes a total of 1475-2925 minutes to prepare and cook, including soaking the cod.
Stocafi is often served with crusty bread or a side of polenta, and pairs well with a fresh green salad.