Ligurian Seafood Soup

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
• One 28-ounce can whole peeled Italian tomatoes, drained and chopped
• 2 strips of orange zest (optional)
• Salt and freshly ground black pepper
• Four 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)

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