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You can make this stew with fish and shrimp or use 1 1/2 pounds fish and omit the shrimp.

If you’re in a hurry and don’t have time to clean leeks, omit them. In this case, along with the carrots, saute about 3/4 cup of chopped onion.

If you prefer a smooth tomato sauce to a chunky one, after you cook the fish, puree the sauce in a blender or food processor or with an immersion blender. Then stir in the olives. You can stir all the leeks into the pureed sauce instead of using them as a bed for the fish.

Makes 4 servings.

3 tablespoons extra virgin olive oil

2 large leeks, white and light green parts only, halved lengthwise, rinsed well, sliced thin

Salt and freshly ground pepper

1 small carrot, finely diced

1 medium celery stick, diced (optional)

3 large garlic cloves, coarsely chopped

1 bay leaf

1 large sprig fresh thyme or 1/2 teaspoon dried, crumbled

28-ounce can tomatoes, diced, with their juice

1 pound sea bass, halibut or cod fillet, about 1 inch thick, cut in 4 or 6 pieces

1/2 pound large shrimp, shelled

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