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Ingredients

• 1/4 cup  extra-virgin olive oil, plus more for serving
• 1   large sweet onion, thinly sliced
• 2   garlic cloves, thinly sliced
• 1/4 cup  finely chopped flat-leaf parsley
• 1/2 teaspoon  crushed red pepper
• 1 28-ounce  can whole peeled Italian tomatoes, drained and chopped
• 2   strips of orange zest, optional
•   Salt and freshly ground black pepper
• 4 8-ounce  skinless halibut or other meaty white fish fillets
• 2 cups  pitted green and black olives, such as picholine and kalamata (about 3/4 pound)
• 2 pounds  large shrimp, shelled and deveined
• 1 pound  cleaned calamari, bodies cut into 1/2-inch rings
• 20   littleneck clams, scrubbed
• 1 pound  mussels, scrubbed and debearded
• 2 cups  bottled clam juice
• 1 cup  dry white wine
•   Grilled bread, for serving; optional

Description

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

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