Step 1

Prepare the compote: pit 1 1/2 pounds of apricots. Put in a pot with the sugar, 1/2 cup citrus juice and 1 tsp. pectin; bring to a boil and cook for 10 minutes. Remove from heat and allow to cool. Pit the remaining apricots.

Step 2

Thinly slice the celery and set aside. Thinly slice the shallot and gently cook in a pan with 2 Tbsp. oil and a pinch of salt for 2 minutes. Add 1 Tbsp. white wine and let evaporate. Add 1/4 cup citrus juice, the raw apricots, and the sliced celery. Simmer on low heat for 6-8 minutes. Turn the fruit and cook for another 4 minutes.

Step 3

Scale the cod, if necessary, remove any bones and cut into steaks. Cook in a pan coated with a thin layer of oil, skin-side down for 3-4 minutes, then flip to the flesh side and cook for another 3 minutes.

Step 4

Spoon the apricot compote onto individual plates. Add the cod fillets and garnish with the stewed apricots.