Stocafi – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Monaco Servings: Serves 4-6
Monaco Servings: Serves 4-6Stocafi, a traditional Monegasque stew, beautifully encapsulates the rich culinary heritage of Monaco. This dish is a hearty symphony of flavors and aromas, steeped in history and beloved by locals and visitors alike. Originating in the sun-kissed Mediterranean shores, Stocafi is traditionally known for its use of dried codfish, lovingly simmered in a tomato-based sauce enhanced with herbs and olive oil. Often served during festive occasions, its comforting warmth and robust taste represent the heart and soul of Monegasque cuisine.
Ingredients
- dried codfish – 1 lb / 450 g
- olive oil – 1/4 cup / 60 ml
- onion, chopped – 1 large
- garlic cloves, minced – 3
- canned tomatoes – 28 oz / 800 g
- black olives – 1/2 cup / 70 g
- white wine – 1/2 cup / 120 ml
- bay leaf – 1
- thyme – 1 tsp / 5 g
- parsley, chopped – 2 tbsp / 8 g
- salt and pepper – to taste
Instructions
- Soak dried codfish in water for 24 hours, changing water several times to remove salt.
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until soft and translucent.
- Add canned tomatoes, white wine, bay leaf, thyme, and simmer for 15 minutes.
- Rinse soaked codfish and add to the pot along with black olives. Cover and simmer on low for about 45 minutes until fish is tender.
- Adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.
Substitutions
- dried codfish -> fresh codfish
- white wine -> vegetable broth
Enhancements in the Next Evolution
- Add a dash of saffron for depth in flavor.
- Include capers for added tanginess.
- Try a pinch of red pepper flakes for subtle heat.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
