Best 2 Halibut A La Barigoule Recipes

**Halibut à la Barigoule: A Provençal Classic**

Halibut à la Barigoule is a classic Provençal dish that showcases the delicate flavor of halibut in a savory and aromatic sauce. This traditional recipe combines halibut fillets with a flavorful broth made from white wine, fish stock, and aromatic vegetables. The dish is further enhanced by the addition of plump mussels, briny capers, and the vibrant flavors of Provencal herbs. Alongside the main recipe, this article also includes variations such as Halibut à la Grenobloise, which features a rich tomato-based sauce and crispy croutons, and Halibut en Papillote, a delicate preparation where the fish is steamed in parchment paper with aromatic herbs and vegetables. These variations offer a range of options to suit different tastes and preferences, making this article a comprehensive guide to cooking halibut in the Provençal style.

Here are our top 2 tried and tested recipes!

SEARED HALIBUT WITH ANCHOVIES, CAPERS AND GARLIC

Seared Halibut With Anchovies, Capers And Garlic image

Three classic flavors are often overlooked these days, so much so that when I prepared a dish combining them not long ago, I seemed to be tasting it for the first time. This combo is garlic, anchovies and capers, a natural southern Mediterranean team that is strong and distinctive. Its brininess makes it incompatible with many foods, but it is ideal with fish, especially sturdy fish like halibut and swordfish. Creating a dish out of these ingredients is almost as easy as simply searing the fish and serving it with lemon. The fish is quickly browned, then allowed to finish cooking in the oven while the no-fuss sauce cooks in the pan.

Provided by Mark Bittman

Categories dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons butter (or more oil)
1 1/2 to 2 pounds halibut or swordfish steaks
Salt and pepper to taste
4 anchovy fillets or more to taste
1 tablespoon or more minced garlic
1 tablespoon drained capers
1/2 cup dry white wine
1 teaspoon lemon juice, or to taste
Chopped fresh parsley for garnish

Steps:

Heat oven to 400 degrees. Put a large skillet, preferably nonstick, over medium-high heat, and leave it there until hot. Add oil and butter together. Butter should sizzle. When butter foam subsides, add fish, and season it lightly with salt and pepper. Brown fish, basting with pan juices, then turn, and brown again. Do not worry about cooking through. Turn off heat, put fish on an ovenproof plate, and place it in oven.
Turn heat under skillet to medium, and add anchovies and garlic. Cook, stirring occasionally, until anchovies break up, just a couple of minutes. Add capers and wine, and turn heat to high. Cook until wine is reduced by half. Return fish and its juices to pan, and turn it in sauce once or twice. Fish should be cooked through by now. (A thin-bladed knife inserted into its thickest part will meet little resistance.)
Taste sauce, add some lemon juice, then taste again. It should be strong-tasting but only mildly acidic. Remove fish to serving plate, spoon sauce on top, and garnish with parsley.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 583 milligrams, Sugar 0 grams, TransFat 0 grams

ARTICHOKES A LA BARIGOULE

Artichokes A La Barigoule image

Provided by Amanda Hesser

Categories side dish

Time 2h

Yield 8 servings

Number Of Ingredients 13

Ingredients

Juice of 1 lemon
8 large artichokes
1/3 cup extra virgin olive oil
3 garlic cloves, peeled and crushed
2 tablespoons flat-leaf parsley leaves, stems reserved
1 white onion, finely sliced
1 bulb fennel, finely sliced
2 carrots, sliced on a bias, about 1/4 inch thick
1 stalk celery, sliced on a bias, about 1/4 inch thick
Kosher salt
Freshly ground black pepper
1 cup white wine
2 1/2 cups chicken broth or water

Steps:

Fill a large bowl with water, and add lemon juice. Peel the dark green outer leaves from the artichokes, and peel stem to remove fibrous outer layer. Cut off spiny tops of leaves. Cut artichokes lengthwise into quarters, and remove chokes. Immediately add artichokes to water.
In a large pot, warm olive oil over medium low heat. Add the garlic, parsley stems, onion, fennel, carrots and celery. Season lightly with salt and pepper. Gently cook vegetables until onions are translucent but not brown, stirring frequently, about 10 minutes. Add white wine, and cook until reduced by 3/4.
Add artichokes to pot, and pour broth or water over them. Bring to a boil, then reduce heat and simmer, covered, until artichokes are tender, offering no resistance when pierced with a knife, about 35 minutes. Taste and adjust seasoning if necessary. Discard parsley stems. Add whole parsley leaves to pot, and let wilt slightly. Spoon artichokes and vegetables onto plates with a little of the cooking liquid.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 813 milligrams, Sugar 6 grams

Tips:

To ensure the halibut is cooked evenly, use a fish spatula to gently flip it halfway through the cooking time.
If you don't have white wine on hand, you can substitute dry vermouth or fish stock.
For a richer sauce, add a tablespoon of butter to the pan before adding the shallots and garlic.
If you don't have fresh thyme, you can use 1/2 teaspoon of dried thyme.
Serve the halibut with steamed rice or roasted vegetables.

Conclusion:

Halibut a la barigoule is a classic French dish that is easy to make and always impresses. The halibut is cooked in a flavorful sauce made with white wine, shallots, garlic, and thyme. The sauce is rich and creamy, and the halibut is flaky and tender. This dish is perfect for a special occasion or a weeknight meal.