Stocafi (Monaco)

Stocafi (Monaco)

Here’s the list of what you need:

  • 1lb dried salt cod
  • 7 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, peeled and finely chopped
  • ½ red chilli, finely chopped and seeds removed
  • 60ml white wine
  • 1 x 400g tin chopped tomatoes
  • ½ teaspoon dried thyme
  • 1 tablespoon chopped fresh parsley
  • 1 bay leaf
  • 6oz red or green bell pepper, chopped
  • 30 pitted black olives
  • 1 tablespoon capers, rinsed
  • A little extra-virgin olive oil for drizzling
  • Sea-salt crystals and freshly ground black pepper

WHAT TO DO

  • Place the dried cod in a bowl, cover with cold water, and soak for at least 48 hours, changing the water every 12 hours
  • Remove the cod from the water, pat dry with paper towels, and cut into 1 inch (2.5cm) pieces
  • Heat 3 tablespoons oil in a large frying pan, add the cod in small batches, and fry until lightly browned; set aside and repeat with remaining cod
  • Warm 4 tablespoons oil in a large flame-proof casserole. Add the onions, garlic, and chilli, and cook gently for 5 minutes
  • Pour in the wine, and reduce until the liquid has mostly evaporated. Add the tomatoes and bring to a simmer
  • Add the salt cod and herbs, cover the casserole, and simmer gently for 45 minutes
  • Add the peppers, olives and capers, and simmer for an additional 15 minutes
  • The stew should have plenty of liquid; if it becomes dry, add a little water or fish stock
  • Ladle into bowls, drizzle with a little olive oil, and sprinkle with plenty of black pepper and a few coarse sea-salt crystals
  • Serve with crusty fresh bread