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

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.

Advertisements
This entry was posted in entrees, fish, soup. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s