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Combine combine wine (or broth), water, bell pepper, capers, garlic and crushed red pepper in a large skillet. Bring to a boil; reduce heat. Simmer, uncovered, for 7 minutes, stirring occasionally.
Place fish in a single layer in the poaching liquid in the pan. Season fish with salt and black pepper. Spoon liquid over fish. Return to a simmer. Cook, covered, 4 to 6 minutes per 1/2-inch thickness of fish, or until fish flakes easily when tested with a fork. Remove fish to a serving platter. Spoon or pour cooking liquid to a small serving pitcher. Drizzle cooked fish with the oil. Sprinkle with parsley. To serve, place fish in individual serving bowls; pass remaining broth.