|Salt cod||1 Pound|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs) (Approximately)|
|Garlic||2 Clove (10 gm)|
|Finely chopped parsley||1 Tablespoon|
Place cod in a large bowl; cover with cold water.
Refrigerate at least 12 hours, changing water twice.
Rinse soaked cod; place in a large saucepan.
Cover with cold water; bring to a boil.
Reduce heat; simmer 7 to 10 minutes or until fish tests done.
Drain and flake fish, discarding bones.
In a blender or food processor fitted with a metal blade, process flaked fish and garlic until evenly chopped.
With machine running, gradually pour in 1/3 cup cream and 1/3 cup oil.
Process until smooth and spreadable.
Add more cream and oil, if needed.
Spoon into a serving dish; sprinkle with parsley.