The Cuisine of Monaco: Stocafi – A Classic of Mediterranean Tradition

Monaco, the glamorous principality on the Côte d’Azur, is known for its luxurious lifestyle and fine cuisine. But deep in Monaco’s culinary roots, you can find hearty dishes shaped by the country’s close connection to the sea and its Mediterranean neighbors. One of the most traditional and emblematic dishes is Stocafi. This fish dish, made with salted and dried cod, has a rich history that extends far beyond the principality’s coasts.

Origin and History of Stocafi

The name “Stocafi” derives from the Italian word “stoccafisso”, which means dried cod. Cod – especially in dried form – played a central role in the history of many coastal regions, as the fish could be preserved for a long time by drying and thus represented an important food source. In times when fresh fish was not always available, salted and dried cod ensured the supply.

Monaco, strategically located on the Mediterranean coast, has always been a center of trade and cultural exchange, and due to its proximity to Italy and France, Stoccafisso quickly found its way into the principality’s cuisine. Especially among the poorer classes of the population, the durable fish was valued because it could be easily combined with the region’s available ingredients – such as tomatoes, garlic, olives, and herbs. Over the centuries, Stocafi developed into a staple of Monegasque cuisine and is today a symbol of the country’s culinary tradition.

Stocafi: A Typical Sunday Meal

Although it was originally considered a dish of the common people, Stocafi today holds a firm place on the menus of upscale restaurants in Monaco and is often served on holidays or special occasions. It perfectly embodies the essence of Mediterranean cuisine: simple, fresh ingredients that together create an incredibly flavorful and hearty dish.

The base of the dish is always dried cod, which is braised in a rich tomato sauce. This sauce is traditionally seasoned with garlic, onions, olives, capers, and aromatic herbs such as thyme, bay leaves, and parsley. Often, the dish is refined with olive oil and occasionally a splash of white wine to intensify the flavor.

Recipe: Stocafi – Dried Cod in Tomato Sauce

Ingredients (for 4 people):

• 600 g dried cod (Stoccafisso or Baccalà)
• 1 large onion, finely chopped
• 3 garlic cloves, chopped
• 1 can (400 g) peeled tomatoes
• 100 g pitted black olives (ideally from Provence or Liguria)
• 2 tbsp capers
• 3 tbsp extra virgin olive oil
• 1 bay leaf
• 1 tsp dried thyme
• 1 bunch fresh parsley, chopped
• 1 glass of dry white wine (optional)
• Salt and pepper to taste
• 1 pinch of sugar (to balance the acidity of the tomatoes)

Preparation:

1. Prepare the cod: If the cod is salted, it must be soaked in plenty of cold water for at least 24 hours before cooking. Change the water several times to remove the excess salt. Then drain the fish and cut into large pieces.
2. Prepare the sauce: Heat the olive oil in a large pot and sauté the chopped onion over medium heat until soft and lightly golden. Add the chopped garlic and cook for another 1–2 minutes.
3. Make the tomato sauce: Add the peeled tomatoes to the pot, lightly crushing the tomatoes. Add the white wine (if used), bay leaf, thyme, and a pinch of sugar. Season with salt and pepper. Let the sauce simmer for about 20 minutes until slightly thickened.

Add the fish: Place the pieces of cod into the tomato sauce. Add the olives and capers. Mix everything well, cover the pot and let the fish simmer gently in the sauce for about 30 minutes. Stir occasionally to prevent anything from sticking to the bottom.

Final refinement: Before serving, remove the bay leaf and stir in the chopped parsley. If the sauce is too thick, you can add a little water or more white wine to reach the desired consistency.

Serving: Stocafi is traditionally served with fresh baguette or polenta, which perfectly soaks up the delicious sauce. A glass of dry white wine or a light rosé pairs wonderfully with it.

A Piece of Tradition on the Plate

Stocafi is more than just a dish – it tells the story of a region that has preserved its maritime roots and its love for simple yet flavorful ingredients. Although Monaco is known for its fine dining, dishes like Stocafi stand as a symbol of the close connection to Mediterranean tradition, where nothing is wasted and everything is prepared with love and care.

Next time you crave a genuine Mediterranean taste experience, try this traditional Monegasque dish and enjoy a touch of the Riviera on your plate!