Fisherman's Soup

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1 tablespoon olive oil

2 leeks (white and green parts), halved lengthwise and sliced 1/4 inch thick

2 cloves garlic, sliced

1 small fennel bulb, quartered and sliced

1/3 cup dry sherry

1 28-ounce can diced tomatoes, including liquid

1 1/2 teaspoons kosher salt

1/4 teaspoon red pepper flakes

1 pound firm white fish (such as halibut), skin removed and cut into 2-inch pieces

1/2 pound mussels, scrubbed

1 cup fresh flat-leaf parsley, roughly chopped

1/2 cup mixed olives

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