BACALHAU CREMOSO (BRAZILIAN SALT COD DIP)
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.
Provided by Nina
Categories Appetizers and Snacks Seafood
Time P1DT1h15m
Yield 12
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 0.2 g, Cholesterol 57.5 mg, Fat 18.9 g, Protein 23.8 g, SaturatedFat 2.7 g, Sodium 2672.1 mg
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