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The Boston Globe

Food & dining

Recipe for whipped salt cod (baccala mantecato)

Serves 10

Dried salted cod is a flat, stiff piece of fish. Soak it, then beat in the oil (the amount will vary). The cod usually comes with skin and bones intact. Once the fish is reconstituted, the skin comes off easily, but the bones can be tricky. Use a pair of needle-nose pliers to pull them out.

10ounces dried salt cod
1bay leaf
2cloves garlic, finely chopped
½cup olive oil, plus more if needed
Salt and pepper, to taste
2tablespoons chopped fresh parsley

1. Cut the cod into several pieces. In a soup pot, combine the cod and water to cover. Soak for 48 hours, changing the water two or three times daily.

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2. Change the water once more, then add a bay leaf and bring to a boil. Lower the heat to medium and simmer, skimming any foam from the surface, for 30 minutes.

3. Drain the cod, and when it is cool enough to handle, remove the skin and bones.

4. In a food processor, combine the cod and garlic. With the motor running, add ¼ cup olive oil in a thin steady stream through the feed tube. Continue adding oil in this way until the mixture is smooth and creamy. Taste for seasoning and add salt and pepper.

5. Transfer to a small dish, garnish with parsley, and serve with grilled bread or crackers.  Adapted from Monica Cesarato

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