2 c. thinly sliced leeks, including 1" green stalks
2 cloves garlic, minced
3 boiling potatoes, peeled, quartered lengthwise & cut into 1/2" pieces
1/4 c. olive oil
1/4 c. chopped oil, cured black olives
1/2 c. dry white wine
1/4 c. minced fresh parsley
2 tomatoes, peeled & chopped
1 tsp. dried basil
1 1/2 lb. fish fillets (cod, bass or halibut) cut into 6 portions with thinner tail sections folded under for even thickness
1/2 lb. shrimp, peeled & deveined
1/2 lb. bay scallops
Fresh lemon juice
Salt & ground white pepper to taste
1/2 c. fine fresh bread crumbs
1/2 c. shredded Gruyere cheese
2 tbsp. unsalted butter, melted

In large skillet cook leeks, garlic and potatoes in oil over moderate heat, turning frequently, for 20 minutes or until potatoes are just tender. Stir in olives, wine, parsley, tomatoes and basil. Spoon mixture into a shallow baking dish large enough to hold fish in one layer. Arrange fish in single layer over the mixture and add shrimp and scallops, slightly pressing them down between the fish fillets. Sprinkle with lemon juice, salt and white pepper.

In small bowl combine bread crumbs and Gruyere cheese. Sprinkle mixture over seafood, and drizzle seafood with the butter. Bake in preheated oven at 350 degrees for 30-40 minutes or until the top is golden brown and fish flakes easily.

This is a hearty and different fish casserole to serve on a cold winter night. Oil cured olives are available in the deli section of major supermarkets. 4 servings.