- 1 pound dried salted cod
- 1 cup olive oil
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- salt and ground white pepper to taste
- Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 to 5 times to remove the salt.
- Rinse the cod under running water; drain. Remove skin and bones.
- Transfer cod to a saucepan and cover with water. Heat over low heat until it is soft and flakes easily with a fork, about 30 minutes. Drain cod and let cool until easily handled, about 15 minutes. Shred finely and transfer to a large saucepan.
- Place saucepan over low heat. Pour in olive oil in a slow, steady stream, beating vigorously, until mixture thickens to the consistency of mayonnaise, about 5 minutes. Stir in garlic, parsley, salt, and white pepper. Let cool before serving, about 15 minutes.
06/30/2019
recipepes.com
bacalhau cremoso (brazilian salt cod dip), recipe
PT15M
PT1H
5
455 calories
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