Ottolenghi’s Cod Cakes in Tomato Sauce
Ottolenghi's Cod Cakes in Tomato Sauce is an earthy meal of delicate fish cakes flavored with spices and herbs, tucked into an aromatic tomato sauce.
INGREDIENTS:
tomato sauce
INSTRUCTIONS:
INGREDIENTS:
tomato sauce
- 2 Tbsp olive oil
- 1 1/2 tsp ground cumin
- 1/2 tsp sweet paprika
- 1 tsp ground coriander
- 1 medium onion, finely chopped
- 1/2 cup (125 ml) white wine (I used red because it was what I had)
- 14 ounce (400g) can chopped tomatoes (I used crushed)
- 1 hot red chili finely chopped (I used the seeds for added heat)
- 1 garlic clove, minced
- 2 tsp sugar (I used 1)
- a fistful of fresh mint leaves roughly chopped
- salt and black pepper
- cod cakes
- 3 slices white bread, crusts removed
- 1 1/3 (600g) pounds cod, halibut, hake or tilapia filet, skinless and boneless (I used tilapia)
- 1 medium onion
- 4 garlic cloves (I used 2)
- a large handful of flat-leaf parsley leaves,
- a large handful cilantro leaves
- 1 Tbsp ground cumin
- 1 tsp salt
- 2 large free-range eggs, beaten
- 4 Tbsp olive oil for frying
INSTRUCTIONS:
- To make the tomato sauce, heat the olive oil in a large frying pan and add the spices and onion. Cook for 8-10 minutes, stirring frequently. 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, the sauce will get thick. Set aside.
- To make the fish cakes, put the bread in the bowl of a food processor and process until they become fine crumbs. Remove and put into a large mixing bowl.
- Give the fish filets a rough chop and add the processor. Pulse until the fish is finely chopped. Remove to the mixing bowl.
- Peel and cut the onion into quarters, add it to the processor, along with the garlic cloves, and process until finely chopped, add them to the mixing bowl.
- Pulse the parsley and cilantro until finely minced and add them to the mixing bowl.
- Add the cumin, salt, and beaten eggs to the mixing bowl and combine everything well. Make sure it's thoroughly and evenly mixed.
- Use a 1/2 cup measure to portion the fish cakes. Pack the cup with the mixture, and then tap it out. Gently round the cake with your hands and place on a platter. You should have 7 or 8 cakes in all. Cover with plastic and refrigerate for 20 minutes to allow them to firm up.
- Working in batches, heat half the oil in a frying pan over medium high heat and brown the cakes for about 2-3 minutes on each side. Add the remaining oil to fry the rest of the cakes.
- Arrange the fish cakes in the tomato sauce. Add about 1/2 - 2/3 cup water to the sauce, and bring the pan to a simmer. Cover, lower the heat and simmer on very low for 15-20 minutes.
- Turn off the heat and let sit for 10 minutes.
- Sprinkle with fresh mint before serving.