Instructions: To prepare the sauce:
Heat the oil in a large saucepan and stir in the bell peppers, poblano, jalapeno, and garlic and saute for 3 to 4 minutes or until the peppers begin to soften.

Stir in the lime juice, 2 tablespoons of wine, and 1/2 cup water and bring to a boil. Stir in the shrimp and apricots, reduce the heat, and simmer for 4 to 5 minutes or until the shrimp are cooked. Reduce the heat as low as possible and hold until the cod has finished cooking.

To prepare the cod:
While the shrimp are cooking, place 1 cup wine, 2 cups water, the bay leaves, peppercorns, lime, and parsley in a large, deep pan and bring to a boil.

Reduce the heat, add the fish, cover, and cook for 4 to 5 minutes or until the cod flakes easily when tested with a fork. Carefully remove from the poaching liquid, place on serving plates, and sauce with the pepper-shrimp sauce. Garnish with thin slices of lime on the side.

SERVING SUGGESTIONS: Superb served with short-grained rice and thinly sliced pickled ginger.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.