Portuguese

Medium · Room Temperature

Cod and Garlic Confit Spread

A luscious Portuguese-inspired spread of flaked salt cod and golden garlic confit, blended with silky potatoes and finished with lemon and olive oil. Unhurried, devout, and coastal.

Recipe by

Inês Tavares

The Bacalhau Devotee

Prep

24h

Cook

Rest

15 min

Total

25h 15m

Method

Prepare the Salt Cod

Place the salt cod in a large bowl and cover with cold water. Refrigerate for 24 hours, changing the water three times during this time. This is the devotion your avó would have expected.

After soaking, drain the cod and rinse well under cold running water. Pat dry with a clean cloth and flake the cod into large pieces, checking carefully for any remaining bones.

Make the Garlic Confit

Peel the garlic cloves and place them in a small saucepan with the olive oil and a pinch of salt. The oil should just barely cover the garlic.

Place the pan over the lowest heat setting and cook gently for 25-30 minutes, swirling occasionally, until the garlic turns soft, pale gold, and fragrant. Never let it sizzle or brown — this is a slow devotion, not a rush.

Remove from heat and let the garlic cool in its oil bath. Reserve both the softened garlic cloves and the infused olive oil separately.

Cook the Cod and Potato

Peel the potatoes and cut into rough chunks. Place in a steamer basket over simmering milk diluted with a little water, and steam until completely tender, about 15 minutes.

In a separate pan, barely cover the flaked cod with cold water and bring to a gentle simmer. Poach for 5-6 minutes until the cod is cooked through and flakes easily. Drain well.

Make the Spread

Pass the steamed potatoes through a ricer or mash them vigorously with a wooden spoon until smooth and fluffy.

In a large bowl, flake the poached cod finely with a fork, removing any remaining skin or bones. Add the riced potato and the softened garlic cloves.

Pour in the garlic-infused olive oil gradually, stirring constantly. Add the eggs one at a time, mixing well between each addition. This is the body of your spread.

Squeeze in the juice of the lemon, add the cracked black pepper, and fold in the chopped parsley. Taste and season with salt if needed — remember, the cod has given you some salt already.

Finish and Serve

Let the spread rest at room temperature for 15 minutes before serving. The flavors deserve time to know each other.

Serve spread generously on thick slices of grilled country bread, drizzled with a final thread of good olive oil and a twist of black pepper. This is tasca comfort at its most devout.

Nutri-Score

Excellent balance

A–E · lower is better · score -2

Calories

329

per serving

High in protein · 20gLow sugar · 3g

Protein

20g

Carbs

14g

Fat

22g

Sat. fat

Fiber

Sugar

Sodium

608mg

Heart HealthyOmega 3 RichDiabetes FriendlyLow InflammatoryHigh ProteinBalanced MacrosHealthy Fats

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Grade pending

Environmental impact

Estimated footprint

Grade pending · 64% ingredient coverage

kg CO₂e

≥0.3

per serving

Whole Milk drives 33% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

SilkyCreamyTenderFlaky

Aromas

HerbalGarlickyOlive OilCitrusCoastal

Kitchen Equipment

Primary Tool

Dutch Oven

Steamer BasketSmall SaucepanDutch Oven Chef Knife Cutting Board Wooden Spoon ForkRicerClean ClothMixing Bowl Fine Mesh Strainer

Counter FootprintMedium

Techniques

DesaltingConfit Steaming Poaching EmulsifyingResting

Safety & Storage

Cooking Temperature

Garlic confit must be cooked at the lowest possible heat setting. The garlic should gently infuse in oil at approximately 93-121°C (200-250°F) maximum. Never let oil reach smoking point as this creates carcinogenic compounds and degrades the olive oil quality.
Cod must reach an internal temperature of at least 63°C (145°F) when poached. Verify flakiness and opaque flesh throughout before consuming.

Cross Contamination

Raw salt cod and its soaking water present bacterial contamination risks. Use separate bowls, utensils, and cutting boards for handling raw fish. Never allow soaking water to contact other food items or clean surfaces.
The 24-hour cod soaking process requires three water changes. Never leave cod at room temperature during soaking; maintain cold water immersion in the refrigerator throughout the entire process.

Storage

This spread contains dairy (milk) and eggs, making it a high-risk food for bacterial growth. Refrigerate any leftovers immediately within 2 hours of serving. Consume within 2-3 days maximum.

Shelf Life

The milk-based and egg-containing spread has a limited shelf life of 48-72 hours when refrigerated. Do not freeze as texture and quality will degrade significantly.

High Risk Population

Pregnant women, elderly individuals, young children, and immunocompromised persons should exercise caution with this dish. Ensure all fish components are thoroughly cooked and eggs are fully heated. Consult healthcare provider regarding raw or minimally processed egg consumption.

Allergen Warning

This recipe contains fish (salt cod), milk, and eggs. Verify all ingredients and preparation surfaces are free from cross-contact with other allergens. Inform guests of all allergens present before serving.

Handling

When flaking cooked cod, carefully inspect for and remove all bones and any remaining skin. Bone fragments pose a choking hazard, particularly for children and elderly individuals.
The spread rests at room temperature for 15 minutes before serving. Do not exceed this resting time in warmer environments (above 21°C/70°F) as the dairy and egg content creates ideal conditions for rapid bacterial growth.

Pro Tips

Technique

Never rush the garlic confit — keep it on the lowest flame, just barely trembling in the oil. When it's done right, a clove should spread on bread like soft butter, sweet and golden and gentle. If it sizzles or browns, you've lost that quiet sweetness that makes this spread sing.

Substitution

If fresh cod is all you have, a heavy pinch of salt and an overnight rest in the refrigerator will approximate that cured depth, though nothing truly replaces the texture that desalinated bacalhau gives to this spread.

Make Ahead

This spread actually improves overnight in the refrigerator. The olive oil and lemon have time to marry with the cod, and the garlic deepens. Let it come to room temperature before serving — cold spread tastes flat and closed.

From the chef

My avó changed the water three times a day without ever being asked, and she would have approved of this spread. There is a quiet devotion to garlic that softens in olive oil until it becomes sweet and yielding, just as salt cod becomes when you give it the 24 hours it deserves. This is the kind of dish that asks nothing of you but patience — and rewards you with everything.

Inês TavaresThe Bacalhau Devotee

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TagsBacalhauSalt CodGarlic ConfitPortugueseOlive OilTraditionalSeafoodTasca

AllergensFishMilkEggs

Source: generated · June 10, 2026