Halibut a la Barigoule
I love cooking fish for dinner at least once a week. There are so many different ways to prepare it and it takes almost no time at all to cook. Last night I made halibut prepared in a bacon, fennel, carrot and thyme sauce. I served it with my rosemary roasted red potatoes and it was such a flavorful meal.
I happen to love halibut. It is a dense fish, yet so flaky once cooked. If you do not enjoy halibut as much as I do you can certainly substitute tilapia or haddock in this dish. Cook the fish the same way as instructed below until it is opaque all the way through.
Halibut a la Barigoule:
(recipe adapted from: http://www.marthastewart.com)
3 ounces center cut bacon, cut into pieces
3 shallots, sliced into thin rings
2 cloves garlic, minced
5 carrots, peeled and cut into thin rounds
1 fennel bulb, core removed and chopped into medium pieces
6 sprigs fresh thyme
1 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups white wine
3/4 cup water
1 1/2 lbs halibut, cut into 4 pieces
2 tbsp flat leaf parsley, roughly chopped
- Cook the bacon in a saute pan over medium high heat until crisp. Remove the bacon from the pan, but leave the fat in the pan. Add the shallots and cook until caramelized, about 7 minutes.
- Add the garlic, carrots, fennel, thyme, salt and pepper to the shallots. Cook until tender, about 8 minutes. Add the wine and water and scrape any brown bits off the bottom of the pan.
- Reduce the heat to medium and add the halibut. Cook until the halibut is opaque and flaky, about 8 minutes.
- Transfer the fish to a serving dish. Remove the thyme sprigs from the sauce and stir in the parsley. Serve over the fish and top with the cooked bacon.