Easy<\/p>\n
6 people<\/p>\n
30 minutes<\/p>\n
2 hours 30 minutes<\/p>\n
99 hours<\/p>\n
Stockfish is a quintessential dish from Nice\u2019s culinary scene, featuring a hearty stew made from dried fish, Southern vegetables, potatoes, garlic, and Nice olives. This flavorful, rustic meal is perfect for leisurely dining experiences.<\/p>\n
– Potatoes: 700g
\n– Olive oil: 4cl
\n– Stockfish: 1kg
\n– Onion: 220g
\n– Tomato: 50g
\n– Garlic: 8 cloves
\n– Bouquet garni: 1
\n– Parsley: 1\/2 bunch
\n– Bell pepper: 200g
\n– Tomato paste: 30g
\n– Salt: 1 tsp
\n– Pepper: 2g<\/p>\n
1. **Prepare the Stockfish**<\/p>\n
Soak the stockfish in cold water for 4 to 5 days, changing the water daily. Drain, cut into large cubes, rinse under running water, and pat dry.<\/p>\n
2. **Prepare the Vegetables**<\/p>\n
Dice the seeded bell peppers, peeled onions, and tomatoes.<\/p>\n
3. **Saut\u00e9 the Vegetables**<\/p>\n
In a large pot, gently sweat the vegetables in olive oil.<\/p>\n
4. **Add Fish and Aromatics**<\/p>\n
Add the stockfish, 6 peeled, de-germed, and chopped garlic cloves, the bouquet garni, and the tomato paste. Cover with water. Season with salt and pepper.<\/p>\n
5. **First Cooking Phase**<\/p>\n
Allow to simmer over low heat for 1 hour.<\/p>\n
6. **Add Potatoes and Olives**<\/p>\n
Peel the potatoes and cut them into cubes. Slice the olives if necessary. Add them to the pot.<\/p>\n
7. **Continue Cooking**<\/p>\n
Continue cooking for another 1.5 hours on low heat, until everything is tender.<\/p>\n
8. **Prepare the Persillade**<\/p>\n
Peel and finely chop the remaining 2 garlic cloves. Chop the parsley and mix with the garlic.<\/p>\n
9. **Finalize and Serve**<\/p>\n
Serve the stockfish hot in a deep plate, adding a teaspoon of persillade to each serving. Finish with a drizzle of olive oil and enjoy.<\/p>\n\n\n