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Halibut a la Barigoule
by
Erin Berdan
Calificación: 4.0
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%3C/p%3E%3Cp%3E3%20thick%20slices%20smoked%20bacon,%20cut%20into%20lardons%3C/p%3E%3Cp%3EBouquet%20garni%20made%20with%201%20bay%20leaf,%201%20tsp.%20black%20peppercorns,%206%20sprigs%20parsley%20and%203%20springs%20thyme%3C/p%3E%3Cp%3EPut%20the%20beans%20in%20a%20large%20bowl,%20cover%20with%20cold%20water%20and%20soak%20overnight.%3C/p%3E%3Cp%3EThe%20next%20day,%20drain%20the%20beans%20in%20a%20colander%20and%20rince%20with%20cold%20water.%20Transfer%20to%20a%20pot%20and%20cover%20with%20water.%20bring%20to%20a%20boil%20over%20high%20heat.%20When%20the%20foam%20subsides,%20drain%20and%20rinse%20the%20beans%20again.%3C/p%3E%3Cp%3EReturn%20the%20beans%20to%20the%20pot%20with%20the%20remaining%20ingredients.%20(Careful%20with%20the%20salt%20-%20your%20stock%20and%20bacon%20will%20also%20add%20saltiness).%20Bring%20to%20a%20boil%20over%20medium-high%20heat.%20Skim%20off%20any%20foam%20that%20rises%20to%20the%20top.%20Reduce%20the%20heat%20and%20simmer%20for%20about%2045%20minutes%20or%20until%20the%20beans%20are%20cooked.%20Taste%20them%20often%20to%20be%20sure%20you%20get%20the%20right%20consistency.%3C/p%3E){kind=link}