Stocafi (stockfish à la monégasque) is the principality's traditional Friday dish, built on dried cod long-soaked then simmered in a Provençal-Ligurian tomato sauce.
Spoon up stocafi and the cod flakes into a deep, glossy tomato sauce sharp with olives and capers, brightened by orange and white wine. Bite: the rehydrated cod is firm yet tender with a concentrated sea flavor, the sauce rich and savory-sweet, the olives and capers cutting through with brine. Slow, frugal, and deeply Riviera — the Friday pot of old Monaco.
Long soaking rehydrates the dried cod and removes excess salt while concentrating its flavor. Gentle simmering in tomato keeps the rehydrated fish tender rather than tough; olives and capers added late keep their briny punch, and the orange peel lifts the rich sauce — the Ligurian-Provençal signature.
Variations
With potatoes braised in. With a splash of cognac. With pine nuts and raisins (Niçoise style). Spicier with chili. With fresh cod when stockfish is unavailable. Served over polenta.
On the Palate
Where Stocafi sits in the Monégasque flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 40 min active + 50 min waiting
- 14 min
Soak 600 g stockfish (dried cod) in cold water 24-36 hours, changing the water often.
Watch outThe cod is soaked enough when a chunk feels plump and springy, not stiff, and the soaking water no longer tastes salty.
- 28 min
Drain, remove any skin and bones, and cut into large chunks.
- 38 min
Soften 1 chopped onion and 4 minced garlic cloves in 4 tbsp olive oil.
- 412 min
Add 500 g chopped tomatoes, a strip of orange peel, a bay leaf, and 150 ml white wine; simmer 10 min.
- 53 min
Add the cod chunks and barely cover with water.
- 642 min
Simmer gently 40 min until the fish is tender and the sauce thick.
Watch outThe fish flakes easily and the sauce has thickened enough to coat a spoon.
- 76 min
Stir in 80 g black olives and 2 tbsp capers; simmer 5 min more.
- 810 min
Rest 10 min and serve with boiled potatoes or bread.
