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1
Preheat the oven to 450.
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2
In a large, enameled cast-iron casserole, heat the 1/4 cup of olive oil.
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3
Add the onion and garlic, cover partially and cook over low heat, stirring occasionally, until softened, about 8 minutes.
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4
Add the parsley and crushed red pepper and cook over moderate heat, stirring, for 1 minute.
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5
Add the tomatoes and cook until almost all of the liquid has evaporated, about 5 minutes.
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6
Add the orange zest, season with salt and black pepper and remove from the heat.
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7
Arrange the halibut fillets in the casserole and season with salt and pepper.
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8
Scatter the olives over the fish and top with the shrimp and calamari.
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9
Season lightly with salt and pepper.
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10
Tuck in the clams and mussels, hinge sides down.
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11
In a medium saucepan, bring the clam juice and white wine to a boil.
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12
Pour the hot liquid over the seafood.
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13
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.
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14
Transfer any unopened clams and mussels to the saucepan and add 1 cup of the cooking liquid from the casserole.
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15
Cover and simmer until they open, about 3 minutes; discard any that don't open.
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16
Spoon the seafood and broth into bowls and serve right away, passing grilled bread and additional olive oil at the table.
