Ligurian Seafood Soup
Recipe from
Food & Wine
This gorgeous dish of layered shellfish and seafood is based on a recipe that sommelier Richard Betts found in a 1995 issue of F&W. He still has the original cooking-stained recipe, though the pot he makes it in is even older: a Dutch oven that's been in the Betts family since 1839. "It's pretty wild," he says. "Civil War meals were cooked in that pot!" Betts freely adapts the recipe to whatever looks best at the market, but he always follows the same formula: fish on the bottom, shellfish on the top. "It's so impressive," he says. "When you pull it out of the oven, people freak."
Ingredients
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1/4 cupextra-virgin olive oil, plus more for servingsee savings
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1large sweet onion, thinly slicedsee savings
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2garlic cloves, thinly slicedsee savings
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1/4 cupfinely chopped flat-leaf parsleysee savings
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1/2 teaspooncrushed red peppersee savings
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1 28-ouncecan whole peeled Italian tomatoes, drained and choppedsee savings
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2strips of orange zest, optionalsee savings
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Salt and freshly ground black peppersee savings
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4 8-ounceskinless halibut or other meaty white fish filletssee savings
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2 cupspitted green and black olives, such as picholine and kalamata (about 3/4 pound)see savings
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2 poundslarge shrimp, shelled and deveinedsee savings
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1 poundcleaned calamari, bodies cut into 1/2-inch ringssee savings
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20littleneck clams, scrubbedsee savings
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1 poundmussels, scrubbed and debeardedsee savings
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2 cupsbottled clam juicesee savings
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1 cupdry white winesee savings
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Grilled bread, for serving; optionalsee savings
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Directions
1.
Preheat the oven to 450 degrees. In a large, enameled cast-iron casserole, heat the 1/4 cup of olive oil. Add the onion and garlic, cover partially and cook over low heat, stirring occasionally, until softened, about 8 minutes. Add the parsley and crushed red pepper and cook over moderate heat, stirring, for 1 minute. Add the tomatoes and cook until almost all of the liquid has evaporated, about 5 minutes. Add the orange zest, season with salt and black pepper, and remove from the heat.
2.
Arrange the halibut fillets in the casserole and season with salt and pepper. Scatter the olives over the fish and top with the shrimp and calamari. Season lightly with salt and pepper. Tuck in the clams and mussels, hinge sides down.
3.
In a medium saucepan, bring the clam juice and white wine to a boil. Pour the hot liquid over the seafood. Cover and bake for about 30 minutes, or until the mussels and clams open, the shrimp are pink, the calamari is opaque and the halibut is cooked through. Transfer any unopened clams and mussels to the saucepan and add 1 cup of the cooking liquid from the casserole. Cover and simmer until they open, about 3 minutes; discard any that don't open.
4.
Spoon the seafood and broth into bowls and serve right away, passing grilled bread and additional olive oil at the table.
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