Maltese Stocafi with Tomato and Olives

Ingredients

• 500g (1.1 lb) salted codfish 500g (1.1 lb) salted codfish
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 bay leaves 2 bay leaves
• 1/2 teaspoon red pepper flakes (optional, for a spicy kick) 1/2 teaspoon red pepper flakes (optional, for a spicy kick)
• 100g (3.5 oz) pitted black olives 100g (3.5 oz) pitted black olives
• 100g (3.5 oz) pitted green olives 100g (3.5 oz) pitted green olives
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 3g

Preparation

1. 1.
   Place the salted codfish in a large bowl and cover it with cold water. Let it soak for at least 24 hours, changing the water every 6-8 hours to remove excess salt.
2. 2.
   Drain the codfish and rinse it under cold water. Pat it dry with paper towels and cut it into bite-sized pieces.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
4. 4.
   Stir in the diced tomatoes, tomato paste, dried oregano, bay leaves, and red pepper flakes (if using). Simmer the sauce for 10 minutes, allowing the flavors to meld together.
5. 5.
   Add the codfish pieces to the skillet and gently stir to coat them with the tomato sauce. Cover the skillet and let it simmer for 15-20 minutes, or until the codfish is cooked through and flakes easily with a fork.
6. 6.
   Stir in the black and green olives, and season with freshly ground black pepper to taste. Simmer for an additional 5 minutes to allow the olives to infuse their flavors into the dish.
7. 7.
   Remove the bay leaves from the skillet and garnish the Stocafi with fresh parsley.
8. 8.
   Serve the Maltese Stocafi hot with crusty bread or over a bed of fluffy couscous.

Treat your ingredients with care...

• Salted codfish — Soaking the codfish for at least 24 hours is crucial to remove excess salt and achieve the desired flavor. Ensure you change the water every 6-8 hours.
• Olives — If you prefer a milder flavor, you can soak the olives in water for a few minutes before adding them to the dish to reduce their saltiness.

Tips & Tricks

• For a twist, add a splash of white wine to the tomato sauce while simmering for an extra layer of flavor.
• Serve the Stocafi with a side of fresh lemon wedges to squeeze over the fish for a tangy kick.
• If you prefer a spicier dish, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Maltese Stocafi hot, garnished with fresh parsley. Accompany it with crusty bread or fluffy couscous to soak up the flavorful tomato sauce.

Presentation advice

Present the Stocafi in a shallow serving dish, allowing the vibrant red sauce and the colorful olives to shine. Sprinkle some fresh parsley on top for an added touch of freshness.