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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."
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
Instructions :
Prep : 10M | Cook : 12M | Ready in : P1D |
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- 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.
Notes :
- You can use a hand beater in step 4 if you like.
- Nutrition data for this recipe includes the full amount of salted cod, which is soaked overnight to remove most of the salt. The actual amount of salt consumed will vary.
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