Poached Halibut With Warm Bacon Vinaigrette Recipe

Name: Poached Halibut With Warm Bacon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chopped leek; 2 cups water; 1 cup chopped carrot; 1 cup chopped celery; 1 cup white wine; 1 cup low-sodium, fat-free chicken broth; 6 garlic cloves, peeled; 1 bay leaf; 4 (6-ounce) halibut fillets, skinned; 2 slices center-cut bacon; 3 tablespoons finely chopped shallots; 3 tablespoons red wine vinegar, divided; 2 teaspoons Dijon mustard; 2 teaspoons maple syrup; 1 1/2 teaspoons extravirgin olive oil; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 4 (1/2-ounce) slices French bread, toasted; Parsley sprigs (optional)

Servings: persons

3 cups chopped leek
2 cups water
1 cup chopped carrot
1 cup chopped celery
1 cup white wine
1 cup low-sodium, fat-free chicken broth
6 garlic cloves, peeled
1 bay leaf
4 (6-ounce) halibut fillets, skinned
2 slices center-cut bacon
3 tablespoons finely chopped shallots
3 tablespoons red wine vinegar, divided
2 teaspoons Dijon mustard
2 teaspoons maple syrup
1 1/2 teaspoons extravirgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 (1/2-ounce) slices French bread, toasted
Parsley sprigs (optional)

1
Combine first 8 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain mixture through a colander over a bowl, reserving broth and vegetable mixture. Return broth to pan; bring to a simmer. Add fish to pan. Cook 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from cooking liquid using a slotted spoon; reserve 1 cup plus 2 tablespoons cooking liquid. Discard remaining cooking liquid.
2
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add shallots to drippings in pan; saute 1 minute or until tender, stirring constantly. Stir in 2 tablespoons vinegar and mustard; cook 1 minute, stirring occasionally. Stir in 2 tablespoons reserved cooking liquid, remaining 1 tablespoon vinegar, syrup, oil, salt, and pepper; cook 30 seconds, stirring occasionally. Stir in bacon.
3
Place about 3/4 cup vegetable mixture in each of 4 shallow bowls; top each with 1/4 cup remaining cooking liquid. Place 1 bread slice and 1 fish fillet in each serving. Drizzle each serving with about 1 tablespoon bacon mixture. Garnish with parsley sprigs, if desired.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 cups chopped leek, 2 cups water, 1 cup chopped carrot, 1 cup chopped celery, and more.

Yes, Poached Halibut With Warm Bacon Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Halibut With Warm Bacon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions