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1
In a large skillet, heat the olive oil.
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2
Add the garlic and chile and cook over moderately low heat until fragrant, about 3 minutes.
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3
Add the tomatoes and cook over moderate heat until thickened, about 10 minutes.
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4
Stir in the tomato paste and water and simmer for 2 minutes longer.
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5
Add the tarragon and season with salt.
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6
In a saucepan, cover the potatoes with water and bring to a boil.
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7
Boil over moderately high heat until tender, about 7 minutes.
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8
Drain well and lightly mash the potatoes with a fork.
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9
Spread the polenta in a pie plate.
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10
In a food processor, combine the fish, garlic, parsley, cilantro, salt, cumin, egg and crushed red pepper and pulse until the fish is coarsely chopped.
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11
Transfer to a bowl and fold in the potatoes.
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12
Form the mixture into twelve 2-inch cakes (1/2 inch thick); coat with the polenta.
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13
In a large nonstick skillet, heat 1 tablespoon of the oil.
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14
Add half of the fish cakes and pan-fry over moderately high heat until golden brown and just cooked through, about 3 minutes per side.
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15
Transfer to a platter.
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16
Repeat with the remaining 1 tablespoon of oil and fish cakes, adjusting the heat if the cakes get too dark.
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17
Serve the fish cakes hot or at room temperature with the warm tomato sauce.
