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Polenta-Crusted Fish Cakes With Spicy Tomato Sauce


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1 tablespoon extra-virgin olive oil

6 garlic cloves, minced

1 large fresh red chile, minced

4 large plum tomatoes, chopped

1 tablespoon tomato paste

1/3 cup water

1 1/2 tablespoons chopped tarragon


3/4 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks

1/4 cup instant polenta

1 1/2 pounds skinless cod or halibut fillets, cut into 1-inch chunks

4 garlic cloves, minced

2 tablespoons chopped parsley

2 tablespoons chopped cilantro

2 teaspoons kosher salt

1 1/2 teaspoons ground cumin

1 large egg, lightly beaten

1/2 teaspoon crushed red pepper

2 tablespoons canola oil

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