Active Time

　　20 min

　　Total Time

　　40 min (includes making aïoli)

　　

Ingredients

Makes 6 servings

　　2 cups dry white wine

　　1 small onion, thinly sliced

　　2 Turkish bay leaves or 1 California

　　10 whole black peppercorns

　　2 (3-inch) fresh thyme sprigs

　　2 1/2 teaspoons salt

　　6 (6-oz) halibut steaks with skin (1 inch thick)

　　Saffron orange aïoli

　　

Step 1

Bring 6 cups water with wine, onion, bay leaves, peppercorns, thyme, and salt to a boil in a deep 12-inch skillet, covered, over moderate heat, then reduce heat and simmer 10 minutes. Add halibut (liquid should barely cover fish; if not, add more water) and poach at a bare simmer, uncovered, until opaque and just cooked through, about 6 minutes.

　　

Step 2

Transfer fish to a plate with a slotted spatula. Peel off and discard skin, then transfer fish to a platter or individual plates with slotted spatula. Serve warm or at room temperature, with aïoli.