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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 (2)

46 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 19
  • 2 star values: 9
  • 1 star values: 5
Rating: 5 stars
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.
Rating: Unrated
Fantastic! Best halibut recipe ever!!