The last of the striper — with leeks and olives*

Twice already, we’d had it just plain grilled, so I did something different with the last piece.

Fish with Leeks, Olives, and Capers

2 t. vegetable oil (I use canola)
4 c. sliced leeks (two or three leeks, depending on size)
6-8 cloves garlic, chopped fine
½ cup chopped green olives
¼ chopped capers
2 cups chicken or fish stock
1 14-ounce can crushed tomatoes
salt and pepper to taste
1 pound white fish

1. Heat the oil in a large saucepan over medium heat. Add the leeks, garlic, olives, and capers and sauté until the leeks begin to soften, about 15 minutes.

2. Add the stock and tomatoes, and bring to a boil. Turn down to a simmer, cover the pot, and cook until the leeks are tender, about 15-20 minutes.

3. Season with salt and pepper. Lay the fish on top of the leek mixture, cover the pan, and steam the fish until it’s cooked through. A thick fillet of striped bass takes about 12 minutes. A thin piece of sole or flounder will only take about 5. Serve the fish and leek mixture with rice or orzo.