Instructions: Fish steaks or fillets in this Provencal tomato sauce make a marvelous main course served hot with rice or cold with a green salad. You can also serve it in smaller amounts as an appetizer.

Although the leeks add a wonderful flavor, if youre in a hurry and dont have time to clean leeks, you can omit them. Instead, along with the carrot, saute about 3/4 cup chopped onions, which you can buy ready-to-use in the produce department or the freezer case.

If you prefer a smooth tomato sauce to a chunky one, puree the sauce in a blender or food processor or with an immersion (hand-held) blender. Then stir in the olives. If you like, you can also stir the leeks into the pureed sauce instead of using them as a bed for the fish.

3 tablespoons olive oil or 2 tablespoons butter and 1 tablespoon oil

(divided)

2 large leeks, white and light green parts only, halved lengthwise, rinsed well,
thinly sliced
Salt and freshly ground pepper
1 small carrot, finely diced
1 medium rib celery, diced (optional)

3 large cloves garlic, coarsely chopped
1/2 cup water
1 bay leaf
1 large sprig fresh thyme or 1/2 teaspoon dried, crumbled 1 (28-ounce)

can diced tomatoes, undrained
1 x (1 1/2 lb) halibut fillet, cut into 4 to 6 pieces 3/4 to 1 cup pitted olives (black, green or equal parts of both)

Heat 1 tablespoon oil in large, deep, heavy skillet. Add leeks, salt and pepper to taste and cook, covered, over medium-low heat, stirring often, 5 minutes or until tender. Transfer about three-quarters of the leeks to a bowl.

Cover and keep warm.

Add remaining 2 tablespoons oil to leeks left in skillet and heat briefly.

Add carrot, celery and garlic and cook over low heat 2 minutes. Add water, bay leaf and thyme and simmer, covered, over medium-low heat 3 minutes. Add tomatoes and bring to a simmer.

Add fish pieces and sprinkle lightly with salt and pepper. Cook, covered, over low heat 4 to 5 minutes per side or until fish becomes opaque and flakes easily with a fork.

With slotted spatula, carefully remove fish. If you want a thicker sauce, cook it uncovered over medium-high heat, stirring often, 3 minutes longer or until thick. Discard bay leaf and thyme sprig. Stir in olives and simmer 1 minute. Remove from heat. Taste and adjust seasoning.

To serve hot, return fish to sauce, cover and reheat briefly. Spoon reserved leeks onto platter and top with fish, or serve leeks alongside fish. Spoon sauce over and around fish. Serve hot, cold or at room temperature.

HAYBALERS BREW or GINGER WATER

2 quarts hot water
1 cup sugar
1/2 cup molasses
1/2 cup vinegar
1/2 teaspoon ginger

Stir together and let cool. Add ice and serve to your farm crew when theyre in the fields baling the hay on a hot afternoon.

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