Halibut A La Barigoule Recipes

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HALIBUT A LA BARIGOULE



Halibut a la Barigoule image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

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

Steps:

  • 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.

HALIBUT A LA VASCO CON ALBUIAS EN SALSA VERDE (BASQUE-STYLE HALIBUT WITH WHITE BEANS AND HERB SAUCE)



Halibut a la Vasco con Albuias en Salsa Verde (Basque-Style Halibut with White Beans and Herb Sauce) image

Provided by Food Network

Categories     main-dish

Time 16h30m

Yield 4 servings

Number Of Ingredients 29

1 cup dried white beans, such as fabes, cannellini or butter beans (See Cook's Note)
2 tablespoons sea salt
1 carrot
1 celery stalk
1 sprig fresh thyme
1 bay leaf
1/2 white onion
3 tablespoons olive oil
1 fennel bulb, diced
1 leek, white and light green parts only, diced
1 onion, diced
1/4 cup white wine, such as Albarino
1 juice of lemon
2 1/2 pounds halibut or other white fish bones
1 bay leaf
1/4 cup olive oil
2 teaspoons chopped garlic
1/4 cup all-purpose flour
1/4 cup white wine, such as Albarino
Sea salt and freshly ground black pepper
2 or more teaspoons Calabrian chile flakes
2 tablespoons chopped fresh parsley
Zest and juice of 1/2 lemon
1 pound Savory or other medium clams
1/2 bottle (about 1 1/2 cups) white wine, such as Albarino
3 tablespoons olive oil
Sea salt and black pepper
Four 6-ounce halibut filets, skin on
Chopped parsley, for serving

Steps:

  • For the white beans: Put the white beans in a container with the 4 cups water and soak overnight. The next day, drain the water and put the white beans, salt, carrot, celery, thyme, bay leaf, onion and 6 cups water in a large pot and bring to a boil over high heat. Lower the heat to a simmer and skim any foam that forms on top. Simmer gently so as not to break the beans, until they are soft in the middle, about 2 hours. Take the pot off the heat and let the beans cool in the liquid. Drain, reserving the bean cooking liquid.
  • For the fish stock: Put the olive oil, fennel, leek and onion in a 1-gallon stock pot and cook over medium heat to soften without browning, about 2 minutes. Add the wine and lemon juice. While that is going, wash the fish bones in cold water and then add to the pot with the bay leaf and 8 cups cold water. Bring the stock up to a rolling boil, then lower the heat and simmer, skimming off any foam that forms on top, for 30 minutes. Remove from the heat, cover, and let steep for 30 minutes. Strain the stock and cool in an ice bath. (Makes about 6 cups; leftover fish stock can be refrigerated for 3 days or frozen for 2 months.)
  • For the white bean stew: Heat the oil in a large saucepan over low heat, add the garlic and let it brown slowly. Once it starts smelling of cooked garlic, whisk in the flour so it dissolves into the oil to make a roux. Whisk in the wine and 2 cups of the fish stock until smooth. Increase the heat to medium high, bring the stew to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally. If the sauce gets too thick, add up to 1 cup of the reserved bean cooking liquid. Add the white beans and simmer for another 10 minutes. Season with salt, pepper and 2 teaspoons Calabrian chile flakes-add more if you prefer spicy. Add a little lemon zest and juice. Keep the stew warm while you cook the clams and halibut. Just before serving add the parsley to keep it as green and fresh as possible.
  • For clams: Put the clams in a pot and with wine to cover. Cover the pot and bring the wine to a boil over high heat, to gently open the clams. As soon as the clams start to open, use a slotted spoon to transfer them to a plate.
  • For the fish: Heat the oil in a large skillet over medium heat. Season the halibut on both sides with salt and pepper. Sear the fish skin-side down until the first layer of fish starts to turn white, about 3 minutes. Flip, and cook until sides of the filets have turned white and the fish feels firm in the middle when you push down on the tops, another 2 minutes.
  • To serve: Stir the parsley into the white bean stew. Divide the stew and clams among 4 bowls and top each with a piece of halibut, skin-side up. Sprinkle with some chopped parsley and serve.

VEGETABLES à LA BARIGOULE WITH VANILLA



Vegetables à la Barigoule with Vanilla image

Barigoule is typically a stew of artichokes. This version blends vegetables in a bit of vanilla-scented sauce.

Provided by Alain Ducasse

Yield Makes 6 servings

Number Of Ingredients 18

1 lemon
2 small heads of broccoli, cut into 2" florets
Kosher salt
4 carrots, peeled, halved lengthwise
2 medium white onions, each cut into 6 wedges with some root attached
1 12-ounce bunch asparagus, trimmed
1 fennel bulb, trimmed, cut into 8 wedges with some core attached
2 cups low-salt chicken broth
1 vanilla bean, split lengthwise
3 tablespoons olive oil, divided
4 garlic cloves, crushed
10 coriander seeds
5 whole black peppercorns
4 sprigs thyme
1 bay leaf
1 teaspoon (or more) Sherry vinegar
Freshly ground black pepper
Fresh cilantro leaves

Steps:

  • Using a small sharp knife, cut all peel and white pith from lemon; discard. Cut flesh crosswise into 1/4"-thick slices; set aside.
  • Line a large rimmed baking sheet with a kitchen towel. Cook broccoli in a large pot of boiling salted water for 1 minute. Using a slotted spoon, transfer to prepared sheet. Repeat in same pot with carrots, onions, asparagus, and fennel, returning water to a boil between batches.
  • Place chicken broth in a small saucepan over low heat and scrape in seeds from vanilla bean; add bean. Bring to a simmer. Remove from heat; let infuse for 10 minutes.
  • Heat 1 tablespoon oil in a large pot over medium heat. Add carrots, onions, fennel, and garlic; cook for 1 minute. Add coriander, next 3 ingredients, and infused broth with bean. Cover with lid slightly ajar; simmer until vegetables are crisp-tender, 12-15 minutes. Stir in broccoli and asparagus.
  • Using a slotted spoon, transfer vegetables to a warm serving dish. Bring broth to a boil and cook until reduced to 1 cup. Remove broth from heat; whisk in remaining 2 tablespoons oil and 1 teaspoon vinegar. Season with salt, pepper, and additional vinegar, if desired. Pour sauce over vegetables. Garnish with lemon slices and cilantro.

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