Poached Halibut with Saffron Orange Aïoli

Ingredients

• 6 servings saffron orange aïoli 
• 10  peppercorns whole black
• 2 cups cooking wine dry white
• 36 oz halibut steaks with skin ()
• 1 small onion thinly sliced
• 2.5 teaspoons salt 
• 2 sprigs thyme leaves fresh (3-inch)
• 2  turkish bay leaf 

Equipment

• frying pan
• spatula

Directions

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.
2. 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.
3. 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.
4. Serve warm or at room temperature, with aïoli.