Roasted Cod With Potatoes And Leeks

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3 1/2 tablespoons unsalted butter

3 large leeks, white and tender green—split, thinly sliced corsswise and thoroughly rinsed (about 3 cups)

2 cups thinly sliced mushrooms (about 5 ounces)

Salt and freshly ground pepper

2 tablespoons finely chopped fresh flat-leaf parsley

1 1/2 pounds red potatoes, peeled and very thinly sliced

1 1/2 cups Chicken Stock or canned low-sodium broth

1 1/2 pounds cod fillet in one piece

2 teaspoons olive oil

1 large plum tomato, diced

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