Wonderful fish pasta ...

• Recipes discussed:
• Three Fish Marinara Sauce on Pasta
  

A few nights ago I made a dinner of leftovers. We had had a pasta sauce last week that I had made by combining a couple of soup remnants with some sauteed onions and garlic and a bit of red wine, then throroughly blending it until a smooth puree. To this puree I added a can of tuna in olive oil, with the olive oil. We had used about half of this on some pasta last week, so about two cups remained. This latter I heated slowly, with a bit more red wine - probably a cabernet.

Meanwhile, we had leftovers of three different fish we had eaten over the last week. A piece of catfish with a blackened ground mixed nut crust, some salmon with a mustard crust, and a couple of pieces of bluefish marinated in the Portuguese manner (see Davidson) and then floured with some spices Emiril and sauteed in olive oil. These three fish I cut into bite sized pieces and, as the penne paste were cooking, added to the sauce and covered, allowing all to come to a nice warm, but not bubbling, temperature. When the pasta was done, I added the pasta to the sauce and tossed some minced herbs over all with salt and pepper. At the table, tossed and served, this, with a simple salad and vinaigrette and a bottle of red wine, was exquisite.

Note this was a sauce using four different fish, all "oily": tuna, bluefish, salmon, catfish. And they were cooked or canned in olive oil. Nevertheless, the tomatoes and wine in the sauce seemed to set the fat to nought - just a rich and deeply tasty symphony of mysterious tastes.