Heat 3 tablespoons oil in heavy large skillet over medium heat. Add leeks, garlic and thyme. Sauté until leeks are tender, about 5 minutes. Add vegetable broth and wine; boil 5 minutes. Add tomatoes with juices. Boil until sauce thickens, about 5 minutes. Season sauce to taste with salt and pepper. Meanwhile, sprinkle fish with salt and pepper. Dust with flour. Heat remaining 3 tablespoons oil in another large skillet over medium-high heat. Add fish and sauté until golden and just opaque in center, about 3 minutes per side. Transfer fish to plates. Top fish with sauce. Serve with rice, mashed potatoes, or noodles. Makes 4 servings. Bon Appétit May 2001 Too Busy To Cook?