Leek and haddock "hot pot"

Oops ... I forgot to take a picture of this in a pretty state - so this is a snap of the leftovers.  However, the recipe was too tasty and too easy to omit from the blog.  Especially with the current limited cooking facilities in our temporary kitchen - so, if I can do this here, anyone can make it.

Olive oil
Leeks
Garlic
Potatoes
Butter
Saffron
White wine
Cherry tomatoes
Green beans
Haddock

1.  Sautee leeks and crushed garlic in olive oil.
2.  Add peeled potatoes, cut into discs about 1cm thick.  The potatoes should be in a single layer on the bottom of the pan. Sprinkle over a pinch of saffron, then add a big knob of butter, a glass of white wine and a couple of glasses of water (until the water just reaches the top of the potatoes). Simmer briefly and then put the lid on.  The idea is that the potatoes suck up the lovely buttery, saffrony, garlicky flavours as they cook.
3.  After a few minutes chuck in a handful of cherry tomatoes, halved, and put the lid back on.
4.  About 10 minutes later add green beans, put the lid back on.
5.  About 10 minutes later layer the haddock on top of the potatoes, put the lid back on and let it steam.  It will take about 10 minutes, depending on the thickness of the fish.
6.  Serve, scoff (so quickly that you forget to take a pic of your dinner, oh, no that's not normal, that's just me - you don't need to take a pic of your dinner).