Instructions

Chop the leeks into 1/4-inch thick slices.

Sautee leeks in 2 tablespoons of olive oil with minced garlic.

Add white wine and reduce for 5 minutes.

Cook leeks until tender.

Add chicken stock and cook for another 5 minutes.

Add crushed tomatoes.

Blend contents over the stove with hand held blender.

At the same time the leeks are being sautéed prepare the potatoes.

Peel and chop potatoes into 1/2-inch cubes.

Cook in a separate pot of water.

Remove from heat when potatoes are almost cooked.

The tomato/leek bisque should be ready at about the same time the potatoes are ready.

Place the potatoes in the tomato/leek bisque.

Add the heavy cream 10 minutes prior to serving.

Add the fish 5 minutes prior to serving.