- 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
- 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.
- 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.