- 1 tablespoon olive oil
- 2 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
- 2 cloves garlic, sliced
- 1 small fennel bulb, quartered and sliced
- 1/3 cup dry sherry
- 1 28-ounce can diced tomatoes
- 1/4 teaspoon crushed red pepper
- kosher salt
- 1 pound skinless halibut fillet or some other firm white fish, cut into 2-inch pieces
- 1/2 pound mussels, scrubbed
- 1 cup fresh flat-leaf parsley, roughly chopped
- 1/2 cup mixed olives
- Heat the oil in a saucepan over medium-high heat. Add the leeks, garlic, and fennel and cook, stirring occasionally, until just softened, 3 to 4 minutes.
- Add the sherry, tomatoes and their juices, red pepper, and 1 teaspoon salt and bring to a boil. Reduce heat and simmer for 15 minutes.
- Add the fish and mussels and simmer gently until the fish is cooked through and the mussels have opened, 4 to 5 minutes.
- Stir in the parsley. Serve with the olives.