Monegasque stockfish stew in tomato sauce

Method

1. 1

   Soaking the cod

   Soak the dried cod in cold water for at least 24 hours, changing the water several times.

   1440 min
2. 2

   Softening the vegetables

   Gently fry the finely chopped onion, carrot and celery in olive oil until softened.

   10 min
3. 3

   Garlic

   Add the garlic and fry briefly until fragrant.

   2 min
4. 4

   Building the sauce

   Pour in the white wine, add the tomatoes, bay leaf and thyme, then simmer over a low heat.

   15 min
5. 5

   Fish and olives

   Add the drained, soaked fish and the black olives to the sauce, cover, and cook slowly until the fish is tender.

   30 min
6. 6

   Serving

   Sprinkle with black pepper and chopped parsley, then serve hot with freshly baked bread, polenta or boiled potatoes.