Bacalhau Cremoso (Brazilian Salt Cod Dip) recipe

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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

Nutrition Info

269.7 calories
carbohydrate: 0.2 g
cholesterol: 57.5 mg
fat: 18.9 g
fiber: : -
protein: 23.8 g
saturatedFat: 2.7 g
servingSize: -
sodium: 2672.1 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

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.

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