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Try this dish with lump crab meat instead of fish. Add the crab to the soup and simmer until just heated through. Adapted from williamssonoma.com
Heat the olive oil in a large saucepan over medium-high heat. Add the leeks, garlic and fennel and cook, stirring occasionally, until they begin to soften, 3 - 4 minutes.
Add the sherry, tomatoes and their juices, red pepper and salt to taste 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 - 5 minutes. Stir in parsley. Serve with olives.
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