How to Make It
Heat oil in a large Dutch oven over medium-high. Add leeks and fennel; cook, stirring often, until softened, about 6 minutes. Add tomato paste and garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in fish stock, chopped tomatoes, clam juice, olives, salt, and crushed red pepper. Bring
to a boil; reduce heat to medium-low, and simmer, uncovered, 30 minutes.
Increase heat to medium-high. Add mussels, shrimp, and halibut. Cover and cook until shrimp and halibut are opaque, and mussels open, 5 to 6 minutes. Gently stir in squid. Serve over couscous, and
sprinkle with parsley.