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Halibut a la Barigoule


Halibut is braised in white wine and flavored with bacon and carrots, a preparation known as "a la Barigoule" that was inspired by a Provencal peasant dish.

  • Servings: 4


Source: Martha Stewart Living, December/January 1999


  • 3 ounces thick-cut bacon, cut into 1/2-inch pieces
  • 3 shallots, cut into 1/4-inch rings
  • 2 cloves garlic, roughly chopped
  • 5 medium carrots, peeled and cut into 1/2-inch rounds
  • 6 sprigs fresh thyme
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1 1/2 cups dry white wine
  • 1 1/2 to 2 pounds halibut, cut into 4 equal pieces
  • 2 tablespoons fresh flat-leaf parsley, clean and roughly chopped


  1. In a saute pan with a lid, cook bacon over medium heat until crisp and brown, and fat is rendered, about 10 minutes. Transfer bacon to paper towels to drain. Discard all but 2 tablespoons rendered fat. Add shallots to pan. Cook until they caramelize, scraping brown bits from bottom, about 6 minutes. Add garlic; cook until soft, about 4 minutes more.

  2. Add carrots, thyme, salt, and pepper to pan; cook until just tender, about 9 minutes. Raise heat to high; slowly add wine and 3/4 cup water; stir to scrape up remaining brown bits, and cook until boiling. Reduce heat to medium; add halibut, and cover. Cook until fish is opaque and cooked through, about 8 minutes.

  3. Transfer fish to serving plate; discard thyme sprigs. Increase heat to high. Stir in parsley, adjust seasoning, and cook 2 to 3 minutes more. Spoon vegetables and sauce over fish; garnish with reserved bacon. Serve.

Reviews Add a comment

  • mwalley
    15 JAN, 2015
    One of my favorite fish recipes. I've been making this for many years and finally lost the dog eared copy that I tore out of the magazine. Glad to see it exists online.
  • Crystel Gifferson Wikstrom
    8 SEP, 2012
    Fantastic! Best halibut recipe ever!!