Bacalhau Cremoso (Brazilian Salt Cod Dip)

1. 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. 2

   Rinse the cod under running water; drain. Remove skin and bones.

3. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.