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Ingredients
  • 1 tablespoon olive oil
  • 2 leeks (white and light green parts), cut into ¼ -inch-thick half-moons
  • 2 cloves garlic, sliced
  • 1 small fennel bulb, quartered and sliced
  • ⅓ cup dry sherry
  • 1 28-ounce can diced tomatoes
  • ¼ teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • 1 pound skinless halibut fillet (or other firm white fish), cut into 2-inch pieces
  • ½ pound mussels, scrubbed
  • 1 cup fresh flat-leaf parsley, roughly chopped
  • ½ cup mixed olives
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