Stocafi

Instructions

1. 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. 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. 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. 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. 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. 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.