There usually isn’t such a thing in our house, but we probably cooked almost six pounds of fish for eight people the other night, and there was about a pound left.  I poached it gently with its ragout, just to heat it up, and added some whole-wheat orzo to make it a meal.

You might also enjoy:

1. Portuguese-style pork and clam stew I had pork from our failed burnday dinner and a few littlenecks left in the fridge, so I stewed them up with red wine, tomato, paprika, onion and garlic.  Served...
2. Red pepper jelly and collards in makeshift stir-fry There was leftover pork from the dumplings, leftover collards from the clay pot chicken, and some whole-wheat orzo to go with it.  A little soy sauce, a little rice wine...
3. Chicken mushroom, Day 2 This time, a faux risotto with whole wheat orzo.  Mushroom, onions, Canadian bacon, collards, and peas.  A little vermouth, a lot of beef stock.  Marjoram and Parmesan at the end. ...
4. The last of the striper — with leeks and olives* Twice already, we’d had it just plain grilled, so I did something different with the last piece. Fish with Leeks, Olives, and Capers 2 t. vegetable oil (I use canola)...
5. More third-hand venison, with hoisin vegetables There was some venison left from what I thawed out to make stew the other day, a gift from our friend Bob.  I fried up some onions, garlic, and frozen...