Stocafi (Italian Stockfish Stew)

Experience the authentic flavors of Ligurian cuisine with Stocafi, a traditional Italian dish made from dried cod simmered slowly with tomatoes, olives, and aromatic herbs. Perfect for a comforting dinner or a festive family gathering, Stocafi brings the taste of the Italian coast to your table.

Ingredients

• 1 lb (450 g) dried stockfish (cod), soaked for 2–3 days, changing water regularly
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz / 400 g) peeled tomatoes, chopped
• 1/2 cup black olives, pitted
• 2 tablespoons capers, rinsed
• 1/2 cup dry white wine
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Prepare the Stockfish

   Soak the dried cod in cold water for 2–3 days, changing the water several times, until the fish is rehydrated and tender. Pat dry and cut into serving pieces.

2. Sauté the Aromatics

   Heat olive oil in a large skillet or saucepan over medium heat. Add chopped onion and garlic, sautéing until softened and fragrant.

3. Add Tomatoes and Seasonings

   Stir in the chopped tomatoes, olives, capers, oregano, salt, and pepper. Cook for 5–7 minutes, allowing the flavors to meld.

4. Simmer the Stockfish

   Place the stockfish pieces into the pan, pour in the white wine, and bring to a gentle simmer. Cover and cook on low heat for 30–40 minutes, occasionally spooning the sauce over the fish, until tender and flavorful.

5. Serve

   Transfer the Stocafi to a serving platter, spoon the sauce over the fish, and garnish with freshly chopped parsley.

Serving

Serve Stocafi with crusty Italian bread or boiled potatoes to soak up the delicious sauce. Pair with a crisp white wine for a true Ligurian experience.

Enjoy the rich, coastal flavors of Stocafi, a dish that celebrates Italian tradition and the timeless taste of slow-cooked stockfish.