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1
To prepare the potatoes, place them in a large heavy pot and cover with cold water.
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2
Bring to a boil, then reduce to a simmer and cook, uncovered, until tender, about 30 minutes.
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3
Remove with a slotted spoon, peel potatoes and mash in a bowl with butter, milk, salt, pepper and chives.
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4
Cover with foil and keep warm in a low oven.
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5
Prepare the sauce.
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6
In a saucepan warm the olive oil over medium-low heat.
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7
Add onion and saute until onion caramelizes, turning light golden, about 15 minutes.
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8
Add garlic and tomatoes and saute until liquid evaporates, about 5 minutes.
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9
Add wine and cook until sauce reduces by half.
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10
Add chicken broth and bouquet garni, then simmer on low heat uncovered for 20 minutes, or until sauce is thick.
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11
Cover and remove from heat.
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12
If desired, cut leeks in half lengthwise, then halve again into quarters.
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13
Wash with cold water and dry completely.
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14
Heat peanut oil in a large heavy pot or straight-sided saucepan until the oil registers 275 on a deep-fry thermometer (the oil should not be so hot that it is close to smoking).
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15
Fry leeks a few at a time, until golden brown, about 5 minutes a batch.
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16
Remove with slotted spoon to drain on paper towels or paper bags.
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17
To cook fish, heat the olive oil and butter in a saucepan, preferably nonstick, over medium.
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18
Season fish with salt and pepper and fry 3 minutes a side, turning once.
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19
Remove from heat.
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20
Reheat sauce over medium heat until hot.
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21
Remove bouquet garni.
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22
To serve, mound mashed potatoes on platter, top with fish fillets, sauce and leeks.
