Estocafic — France

Estocafic (or estocaficada) is the name given to a Nice dish based on stockfish (dried haddock or cod). The practice of cooking and consuming stockfish comes from Scandinavia and especially from Norway. From the 12th century onwards, its consumption spread throughout Christian carnivorous Europe, because besides nutritional value, stockfish cooked with olive oil allowed fasting to be observed in all places and circumstances. The knowledge of stockfish by the people of Nice, and the habit of cooking it, probably dates from the time when merchant ships, coming from Flanders and heading towards the maritime metropolises of the Italian peninsula, anchored in the shelter of the citadel of Nice and Villefranche-sur-Mer. --- Entry automatically compiled from [Wikidata](https://www.wikidata.org/wiki/Q3059025) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.