Ingredients:

(Serves 4)

Vinaigrette:

* 1 tablespoon minced shallots

* 1/2 cup pitted Kalamata olives , sliced in half

* 1/4 cup lime juice (about 3-4 limes)

* 3 tablespoons olive oil

* salt and pepper , to taste

Fish:

* 2 cups dry white wine

* 1 tablespoon fennel seeds

* 3 tablespoons lime juice (about 2 limes)

* 3 tablespoons lemon juice (about 1 lemon)

* 2 bay leaves

* 4  cod fillets

* Pinch salt

Method:

To make vinaigrette: In a medium bowl, combine shallots, olives and lime 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, lime and 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.

Note: 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.