This was a quick weeknight dinner (until the risotto unexpectedly took an hour). I used local leeks and and an arctic char fillet, but you can substitute any white fish.
1 bunch leeks, white and light green parts only
1/4 cup white wine
1/4 cup chicken stock
1/4 cup Sherry
2 Arctic Char fillets
Sauté chopped leeks in 2 tablespoons olive oil until soft. Salt and pepper to taste. Use white wine, chicken stock, and sherry as needed to help soften the leeks. Remove to plate. Use another tablespoon of olive oil to saute the Artic Char fillets until white around the edges and medium to medium rare in the middle. Plate on top of leeks and garnish with chopped parsley or mint.