How to Cook Halibut A La Barigoule

Serves: 4

Preparation time: 5 mins

Cooking time: 45 mins

Ingredients needed to make Halibut A La Barigoule:

• 2 lb halibut, sliced into 4 equal portions
• 3 oz thick bacon slices, diced
• 5 carrots, peeled and sliced into ½’’ discs
• 2 garlic cloves, coarsely chopped
• 2 tbsp fresh flat-leaf parsley, rinsed and coarsely chopped
• 3 shallots, sliced into ¼’’ rings
• 6 fresh thyme sprigs
• 1 ½ cups dry white wine
• ¼ tsp freshly ground black pepper to taste
• 1 tsp salt

Cooking instructions for Halibut A La Barigoule:

• Heat a skillet over moderate heat and throw in the bacon bits to sauté for about 10 minutes, stirring regularly, until they turn crispy golden brown and its fat melts.
• Drain it out into a bowl, lined with kitchen paper and skim off the fat from the skillet, leaving only a couple of tbsp of the rendered fat in it.
• Toss the shallots into the skillet and stir fry for about 6 minutes or until it browns.
• Stir in the garlic and continue to cook for 4 more minutes or until they soften and give out a piquant aroma.
• Dump the carrot rounds into it, along with the thyme sprigs and season with a dash of salt and ground black pepper.
• Sauté the mixture for about 10 minutes, or until the veggies soften.
• Increase the heat to high and add a splash of wine, followed by ¾ cup water.
• Stir them all together until well combined, while scratching out browned bits from the base and sides of the pan.
• Bring the sauce to a boil and reduce it to a simmer.
• Place the halibut into the sauce and continue to simmer the mixture, at medium heat, for about 8-10 minutes or until the fish is cooked through and the opaque flesh appears flaky when teased by a fork.
• Lift the fish carefully onto a plate and throw away the thyme sprigs.
• Turn up the heat back to high and scatter the parsley into the simmering sauce.
• Give it a nice stir to distribute the leaves evenly throughout the sauce and continue to cook it for a couple of minutes, stirring occasionally.
• Drizzle the sauce over the fish and scatter the veggies around it.
• Crush the bacon on top and serve right away.

Image credit: Wikimedia Commons

Last Updated on March 5, 2013 by