Leek and haddock "hotpot", take 2

Last week's version Leek and haddock hotpot worked really well, and Paul had lovely haddock out at the front of Todmorden market (again), so I thought I would do something similar for this week's fish on Friday ... it was lovely.  Seasonal and comforting.

Olive oil
Leeks
Garlic
Mixed herbs
Potatoes
Butter
White wine
Vegetable stock
Mushrooms
Haddock

1.  Sautee leeks in live oil, add crushed garlic and a pinch of herbs.
2.  Add discs of peeled potato (about 3/4cm thick).  They should be in one layer on the bottom of the pan - the idea being that the potatoes suck up the flavour of the stock, not that it's a watery mess. Add a knob of butter, a glass of dry white wine (optional) and stock to the level of the top of the potatoes.  Simmer for a bit.
3.  Add chopped mushrooms, lid back on simmer.
4.  After about 12-15 minutes test the potatoes, if they are nearly done lay the fish on the top, closed the lid and allow to steam for 10minutes or so, depending on the thickness of the fish.
5.  Serve, scoff .. delicious again.