Seafood Stew (4 servings)

Ingredients:

 2 lbs white fish and/or shrimp/ scallops

1 can crushed tomatoes

3 leeks

4 potatoes

2 cloves garlic

8 oz of heavy cream

1 (28 oz) can crushed tomatoes

1 (24 oz) container of chicken stock

1 cup of white wine

Chop the leeks into ¼” thick slices.  Sautee leeks in 2 table spoons 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 ½” 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.