Baked Halibut Soup

Also known as “Low Tide” ™ Jerry Crangi, or “$100 soup, because that’s about what it costs to make a batch. It’s incredibly good though, and sometimes trimmings can be found for some of the fishes. Feel free to vary the fish, though I think the halibut is really the star of the show here. This only keeps for two days at the outside.

Serves 6


1 medium onion, halved and thinly sliced

4# halibut steaks, 1 1/2” think, cut into 2” chunks

1# mussels, scrubbed, debearded

1/2# shrimp, shelled, cleaned

1/2# cleaned squid, cut into 1/2” rings

24 green olives, pitted and halved

1-14 oz can tomatoes, preferably roma, coarsely chopped, in their juice, or fresh equivalent

2 garlic cloves, coarsely chopped

zest of 1/4 orange

1 bay leaf

3 dashes Tabasco

salt and freshly ground pepper

1 c dry white wine

1/2 c olive oil

1/2 cup h2o

12 3/4” slices baguette or similar

Preheat oven. Spread half of the onion in a large enameled pan and top with the halibut. Add olives, tomatoes/liquid, garlic, orange zest, bay leaf, and the rest of the onion. Season with Tabasco (I’d probably do Marie Sharp’s nowadays) and salt and pepper. Drizzle with wine, olive oil, and 1/2 cup water, tilt pan to distribute liquids. Scatter the rest of the fish over the top. Cover, bake, 40 minutes. Brown crostini during the last 14 minutes of cooking.

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