COD CAKES IN TOMATO SAUCE

COD CAKES IN TOMATO SAUCE image

Categories Fish

Yield 4 servngs

Number Of Ingredients 23

Ingredients

3 slices white bread, crusts removed
1 1/2 lb cod halibut, hake or pollock fillet, skinless and boneless
1 medium onion, finely chopped (about 1 cup)
4 garlic cloves, crushed
1 oz flat-leaf parsley, finely chopped
1 oz cilantro, finely chopped
1 tbsp ground cumin
1/2 tsp salt
2 large eggs, beaten
4 tbsp olive oil
FOR TOMATO SAUCE
2 1/2 tbsp olive oil
1-1/2 tsp ground cumin
½ tsp sweet paprika
1 tsp ground coriander
1 medium onion , chopped
1/2 cup dry white wine
1 14 oz can chopped tomatoes
1 red chilli 1, seeded and finely chopped
1 garlic clove, crushed
2 tsp sugar
2 tbsp mint leaves, roughly chopped
salt and freshly ground black pepper

Steps:

First make the tomato sauce. Heat the olive oil in a very large frying pan for which you have a lid. Add the spices and onion and cook for 8-10 minutes, until the onion is completely soft. Add the wine and simmer for 3 minutes. Add the tomatoes, chilli, garlic, sugar, ½ tsp of salt and some black pepper. Simmer for about 15 minutes, until quite thick,. Taste to adjust the seasoning and set aside. While the sauce is cooking make the fish cakes. Place the bread in a food processor and blitz to form breadcrumbs. Chop up the fish very finely and place in a bowl with the bread and everything else, except the olive oil. Mix well and then, using your hands, shape the mixture into compact cakes, about 3/4 inch thick and 3-14 inches in diameter. You should have 8 cakes. If they are very soft, refrigerate for 30 minutes to firm up. (You can also add some dried bread crumbs to the mix , though do this sparingly: the cakes need to be quite wet. Heat half the olive oil in a frying pan over medium high heat, add half the cakes and sear the for 3 minutes on each side, until well colored. Repeat with the remaining cakes and oil. Gently place the seared cakes side by side in the tomato sauce: you can squeeze them a bit so they all fit.. Add just enough water to partially cover the cakes, about (about a scant 1 cup).. Cover the pan with the lid and simmer on a very low heat for 15-20 minutes. Turn off the heat and leave the cakes to settle, uncovered, for at least 10 minutes before serving warm or at room temperature, sprinkled with mint.