Mock Baccalla Salad

Baccalla is dried and salted cod. I like a good baccalla salad, but I do not enjoy preparing the salted cod which requires soaking and changing the water for three days. In this recipe, I substitute fresh cod. Poaching gives it a nice texture for the salad. Though, not quite as toothy as the dried fish. The salad may be eaten immediately after preparation, but gets better if allowed to marinate for a couple of hours.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1  lb  fresh cod
• 1  tablespoon olive oil
• 1  teaspoon salt
• 1  quart water
• 2  cups celery, diced
• 1  cup onion, diced
• 1⁄4 cup olive oil
• 2  tablespoons white wine vinegar
• 1  tablespoon dried parsley
• 1  tablespoon dried basil
• 1  teaspoon dried oregano
•  salt & pepper (red and or or black)

Directions

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).