3 Tablespoons olive oil
2 Tablespoons leek, julienned
1/4 cup carrot, julienned
1/4 cup celery, julienned
4 halibut filets
Salt and fresh ground pepper to taste
1/2 cup dry white wine
1 cup gf fish stock or gf chicken stock
20 gf black olives
2 roma tomatoes, peeled, seeded and sliced lengthwise into thin strips
4 basil leaves, cut into strips
1-1/2 Tablespoons butter
Olive oil for drizzling