Fish, Leeks And Green Onion

4 tablespoons olive oil
1 large leek, sliced
4-5 large garlic cloves, sliced thinly
10 green onions, halved lengthwise, cut crosswise into 2-inch pieces
1 cup homemade fish stock (link) or bottled clam juice
4 orange roughy, sea bass, escolar (white tuna), haddock or halibut fillets. Any firm, white-fleshed fish will be great if it is fresh.
Chopped fresh Italian parsley

Heat 3 tablespoons oil in heavy large saucepan over medium heat.

Add leek and garlic and sauté for 3 minutes.

Stir in green onions and stock.

Boil until the liquid is reduced to glaze, stirring occasionally, about 8 minutes.

Salt and pepper to taste. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Season the fish with salt and pepper. Add to pan and cook until just cooked through, about 5 minutes per side.

Remove the fish to plates.

Add onion mixture to cooking pan and heat briefly, then Spoon this mixture over and enjoy.

Sprinkle with Italian parsley and serve.