Fishermen’s Soup

INGREDIENTS

1. 1tablespoon olive oil
2. 2leeks (white and light green parts), cut into 1/4-inch-thick half-moons
3. 2cloves garlic, sliced
4. 1small fennel bulb, quartered and sliced
5. 1/3cup dry sherry
6. 128-ounce can diced tomatoes
7. 1/4teaspoon crushed red pepper
8. kosher salt
9. 1pound skinless halibut fillet or some other firm white fish, cut into 2-inch pieces
10. 1/2pound mussels, scrubbed
11. 1cup fresh flat-leaf parsley, roughly chopped
12. 1/2cup mixed olives

DIRECTIONS

1. 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.
2. 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.
3. Add the fish and mussels and simmer gently until the fish is cooked through and the mussels have opened, 4 to 5 minutes.
4. Stir in the parsley. Serve with the olives.
5. Source: realsimple.com