Stocafi

Name: Stocafi
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Monegasque
Ingredients: 800g dried stockfish, soaked in water for three days with daily water changes; 4 large tomatoes, peeled and chopped; 2 medium onions, thinly sliced; 4 cloves garlic, minced; 200g black olives, pitted; 2 tbsp capers, rinsed; 3 tbsp olive oil; 1 bay leaf; 1 sprig fresh thyme; Salt and black pepper to taste; Fresh parsley, chopped, for garnish

Stocafi (stoh-KAH-fee)

Stockfish Stew

⏱ Prep Time 24 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 370 kcal

⭐ Rating 5.0 (2)

Dried stockfish simmered with tomatoes, olives, onions, and potatoes. Monaco's most traditional main course.

Nutrition & Info

Protein 32.0g

Carbs 20.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ fish ⚠ gluten

Equipment Needed

large pot wooden spoon sharp knife

Presentation Guide

Vessel: deep serving dish

Garnishes: black olives, fresh parsley

Accompaniments: crusty bread, potatoes

Ingredients

800g dried stockfish, soaked in water for three days with daily water changes
4 large tomatoes, peeled and chopped
2 medium onions, thinly sliced
4 cloves garlic, minced
200g black olives, pitted
2 tbsp capers, rinsed
3 tbsp olive oil
1 bay leaf
1 sprig fresh thyme
Salt and black pepper to taste
Fresh parsley, chopped, for garnish

Instructions

1
Drain the fully rehydrated stockfish and rinse thoroughly under cold running water. Remove any skin and bones carefully, then break the flesh into large chunks with your hands, keeping pieces roughly five centimetres in size for even cooking.
2
Heat the olive oil in a large heavy casserole over medium heat. Add the sliced onions and cook gently for eight to ten minutes, stirring occasionally, until they become very soft and lightly golden without browning.
3
Add the minced garlic and stir for one minute until fragrant. Add the chopped tomatoes, bay leaf, and thyme sprig, then cook for ten minutes until the tomatoes break down into a thick, rich sauce base for the stew.
4
Nestle the stockfish pieces into the tomato sauce, ensuring they are mostly submerged. Add just enough water to barely cover the fish if needed. Bring to a gentle simmer, then cover and cook on low heat for forty-five minutes.
5
Add the pitted black olives and rinsed capers during the last fifteen minutes of cooking. Stir gently to distribute them evenly without breaking up the tender fish pieces, and adjust the seasoning with salt and freshly ground pepper.
6
Remove the bay leaf and thyme sprig before serving. Ladle the stew into warmed shallow bowls, garnish generously with chopped fresh parsley, and serve alongside crusty bread or boiled potatoes to soak up the rich sauce.

💡

Did You Know?

Stocafi connects Monaco to its fishing village past, before it became a glamorous principality.

Chef's Notes

Equipment Tips

large pot
wooden spoon
sharp knife

Garnishing

black olives, fresh parsley

Accompaniments

crusty bread, potatoes

The Story Behind Stocafi

The Story: Stocafi is Monaco's traditional salt cod stew, a preparation of dried stockfish rehydrated and slowly simmered with tomatoes, onions, garlic, olives, bell peppers, and potatoes in olive oil. The dish connects Monaco to the ancient Mediterranean trade in preserved cod from Scandinavia, which provided protein to Catholic coastal communities during the many fasting days when fresh meat was forbidden. The long, slow cooking transforms the tough dried fish into tender, flavorful morsels that absorb the rich tomato-olive sauce.

On the Calendar: Stocafi is a traditional Friday and Lenten dish, reflecting its origins as Catholic fasting-day food. It also appears at family gatherings and in traditional restaurants throughout the year. The dish is considered essential to the Monegasque culinary canon.

Then & Now: While stockfish is no longer a necessity in wealthy modern Monaco, stocafi persists as a heritage dish that connects the principality to its pre-casino past. Traditional recipes are maintained by Monegasque families and promoted by cultural organizations. The dish is occasionally featured at state functions as a statement of national culinary identity.

Legacy: Stocafi is Monaco's reminder that beneath the glitter of Monte Carlo lies a Mediterranean fishing village where dried cod and tomatoes were the building blocks of daily life.

🕐 Traditionally enjoyed lunch, friday meal 📜 Origins: Medieval

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