1.   Combine the leeks and reserved cooking liquid in a small saute pan over very low heat.

2.   Drain, and transfer to a small saute pan.

3.   Heat the oil in a small saute pan over low heat.

4.   Heat the olive oil in a small saute pan over low heat.

5.   Heat the butter in a small nonstick saute pan over medium heat.

6.   Heat oil in a small saute pan over medium heat and saute shallots until softened.

7.   In a small saute pan, combine fish stock, ginger, garlic and tomatoes.

8.   In a small saute pan, melt remaining tablespoon of butter and add almonds.

9.   In a small saute pan over high heat, combine and simmer the olive oil, garlic, shallot, white wine, lemon zest and lemon juice.

10.   In a small saute pan over medium heat, heat the oil and add the onion.