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
375F
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.