Bacalhau Cremoso (Brazilian Salt Cod Dip) - cooking recipe

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

Preparation

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.