Bacalhau cremoso (Brazilian salt cod dip)

Bacalhau cremoso (Brazilian salt cod dip)


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About this recipe: 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.


Serves: 4 

  • 500g salt cod
  • 240ml olive oil
  • 1 tablespoon fresh chopped parsley
  • 2 cloves of garlic, minced
  • salt to taste
  • ground white pepper to taste

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. The day before making, put codfish in water and leave in the fridge, changing the water at least 4 or 5 times to remove the salt.
  2. Rinse the cod under running water, drain, remove skin and bones. Cook the cod in water at very low heat until it softens. Remove cod from the pan, let cool and shred finely.
  3. Place the cod in a large pan over low heat. Add the olive oil in a slow, steady stream, beating vigorously, as if making a mayonnaise (you can use a hand beater if you like).
  4. When the mixture thickens to almost a mayonnaise consistency, stir in parsley, garlic and salt to taste; let cool and serve with breadsticks or toast.

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