Mock Baccalla Salad

1. Combine the cod, olive oil, salt and water in a saucepan.

2. Bring the water to a boil.

3. Reduce heat to a simmer and poach gently for 10 minutes.

4. Drain, rinse, and cool.

5. Flake cod with a fork.

6. Combine remaining ingredients.

7. Add cod, stir together gently.

8. Place covered in the refrigerator for 2-4 hours or overnight. (The fish absorbs more flavor).

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Nutrient	Quantity
Total fats	17.1305 g
Protein	84.179 g
Carbohydrates	21.9433 g
Energy	592.0217 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1285 g
Water	709.4147 g
Aspartic acid	8.6755 g
Calcium, Ca	216.173 mg
Lutein + zeaxanthin	958.053 g
Fiber, total dietary	6.5448 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	832.385 g
Niacin	10.3045 mg
Fatty acids, total saturated 18:4	0.0045 g
Vitamin A, RAE	122.6841 g
Arginine	5.0515 g
Riboflavin	0.464 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0062 g
Fatty acids, total saturated 20:1	0.11 g
Glutamic acid	12.6708 g
Sodium, Na	415.5546 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2442 g
Total lipid (fat)	17.1305 g
Manganese, Mn	0.5689 mg
Fructose	2.8232 g
Proline	2.9396 g
Fatty acids, total saturated 16:0	2.0778 g
Sucrose	1.7547 g
Choline, total	318.808 mg
Sugars, total	9.5719 g
Serine	3.3761 g
Fatty acids, total saturated 18:0	0.4208 g
Fatty acids, total saturated 20:4 undifferentiated	0.0997 g
Vitamin B-6	1.4701 mg
Selenium, Se	151.7184 g
Ash	7.5355 g
Vitamin D	163.2004 IU
Fatty acids, total saturated 18:1 undifferentiated	10.0015 g
Pantothenic acid	1.4172 mg
Phenylalanine	3.2445 g
Copper, Cu	0.2822 mg
Betaine	0.4841 mg
Thiamin	0.4665 mg
Retinol	54.4001 g
Methionine	2.4063 g
Iron, Fe	3.2259 mg
Carbohydrate, by difference	21.9433 g
Phosphorus, P	1020.3168 mg
Folate, total	144.8014 g
Tocopherol, gamma	0.3805 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2901 g
Fatty acids, total saturated 22:1 undifferentiated	0.0136 g
Alanine	4.9784 g
Cholesterol	194.9338 mg
Valine	4.2609 g
Fatty acids, total saturated 18:2 undifferentiated	1.5348 g
Glycine	3.9723 g
Carotene, alpha	0.2 g
Glucose (dextrose)	3.9795 g
Fatty acids, total saturated 14:0	0.0495 g
Zinc, Zn	2.6637 mg
Isoleucine	3.7984 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0025 g
Fatty acids, total polyunsaturated	2.6833 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	6.685 g
Tocotrienol, alpha	0.0842 mg
Vitamin A, IU	1568.4232 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0453 g
Folate, DFE	144.8014 g
Tryptophan	0.9474 g
Vitamin C, total ascorbic acid	28.1893 mg
Phytosterols	68.175 mg
Galactose	0.9783 g
Fatty acids, total polyunsaturated 18:1 c	0.0071 g
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	2.7732 g
Vitamin B-12	4.1253 g
Vitamin K (phylloquinone)	147.9355 g
Fatty acids, total saturated	2.6316 g
Histidine	2.4272 g
Fatty acids, total monounsaturated	10.3819 g
Threonine	3.6251 g
Folate, food	144.8014 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin D (D2 + D3)	4.08 g
Cryptoxanthin, beta	1.289 g
Vitamin D3 (cholecalciferol)	4.08 g
Vitamin E (alpha-tocopherol)	5.6482 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.544 g
Magnesium, Mg	189.583 mg
Lysine	7.5437 g
Potassium, K	2672.6754 mg
Cystine	0.8827 g
Fluoride, F	9.84 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1 cup	64	14.944	0.16
Celery	2 cups	32.32	5.9994	0.3434
Parsley	1 tablespoon	1.368	0.2405	0.03
Oregano	1 teaspoon	2.65	0.6892	0.0428
Water	1 quart	0	0	0
Basil	1 tablespoon	0.6095	0.0702	0.017
white wine vinegar	2 tablespoons	0	0	0
cod	1 lb	371.7342	0	3.0373
salt pepper red	0	0	0	0