Saute leek and kale in olive oil. Sprinkle cheese onto pie shell. Spread leek and kale evenly in the pie shell. Meanwhile, cut the fish into chunks; simmer in water and herbs. Drain. Mix with the bechamel sauce and pour into pie shell, covering the kale and leek mixture. Sprinkle with Parmesan. Bake at 190ºC . for 25 minutes. Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8, No. 1, Spring/Summer 1991. Pg. 14. Electronic format by Cathy Harned.