• 1 tablespoon minced shallots
• 1/2 cup pitted Kalamata olives , sliced in half
• 1/4 cup orange juice (about 1 orange)
• 3 tablespoons olive oil
• Kosher salt and pepper , to taste

• 2 cups dry white wine
• 1 tablespoon fennel seeds
• 1/4 cup orange juice (about 1 orange)
• 3 tablespoons lemon juice (about 1 lemon)
• 2 bay leaves
• 4 (6-ounce) cod fillets
• Pinch kosher salt

To make vinaigrette: In a medium bowl, combine shallots, olives and orange juice; mix well. Slowly stir in olive oil. Season with salt and pepper if desired. Set aside.

To make fish: In a large, deep skillet, combine 1 cup water, wine, fennel seeds, orange juice, lemon juice and bay leaves. Bring to a boil, reduce heat and simmer 15 minutes. Add fish and sprinkle with salt. Poach just until opaque, about 7 minutes. Remove fish with a slotted spatula and transfer to a serving platter. Drizzle with vinaigrette.