Bacalhau Cremoso (Brazilian Salt Cod Dip)
Share recipe
Description
Brazilian recipe for a beautiful fish dip made with salt cod and lots of olive oil. Serve it with breadsticks or toast as an inexpensive yet delicious starter for a dinner party, or as a yummy party dip.
Ingredients
- 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
Directions
- 1. 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.
- 2. Rinse the cod under running water; drain. Remove skin and bones.
- 3. 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.
- 4. 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.
Nutrition Facts
serving: 12 servings
calories: 269.7 kcal
carbohydrates: 0.2 g
protein: 23.8 g
saturated fat: 2.7 g
cholesterol: 57.5 mg
sodium: 2672.1 mg
Categories