Stocafi à la MonégasqueDried Cod Stew with Tomato and Olives
A Monegasque dried-cod stew with tomato, olives, wine, and herbs. The cod must be thoroughly soaked before cooking; soaking time depends on how heavily it is salted.
Prep
12h
Cook
1h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Fish
- 600gDried Cod
Soaking
- 4lWater (cold)
Stew
- 150gOnion (finely chopped)
- 15gGarlic (crushed)
- 400gTomato (finely chopped)
- 30gTomato Paste
- 600mlFish Stock
- 150mlWhite Dry Wine
- 80gBlack Olive
- 20gCapers
- 2pcsBay Leaf
- 5gFresh Thyme
- 30mlExtra Virgin Olive Oil
- 3gSalt
- 2gBlack Pepper
- 10gFresh Parsley (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the dried cod in the cold water and refrigerate while soaking, changing the water once. Drain well before cooking.
- 02
Drain the fish, rinse it again, and cut it into large pieces.
- 03
Heat the extra virgin olive oil in a wide pot over medium heat. Add the onion and cook until soft.
- 04
Add the garlic, then stir in the tomato and tomato paste. Cook until the tomatoes break down and the mixture thickens slightly.
- 05
Pour in the white dry wine and let it reduce briefly, then add the fish stock, bay leaves, and fresh thyme.
- 06
Nestle in the soaked dried cod and simmer gently until the fish is tender and flakes easily.
- 07
Add the black olive and capers, then season carefully with the salt and black pepper.
- 08
Finish with the fresh parsley and serve hot.
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