Atlantic cod is overfished; use Pacific cod if available. The vinaigrette can be made up to two days in advance and refrigerated. Return to room temperature before serving. For a nonalcoholic recipe, substitute vegetable broth for the wine.
Servings: Serves 4
  • 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.


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