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 sauce.
Servings: 4
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
- 4 ounces white wine , (I used red because it was what I had)
- 14 ounces canned chopped tomatoes, (I used crushed) 400g
- 1 hot red chili finely chopped, I used the seeds for added heat
- 1 garlic clove, minced
- 2 tsp sugar, or less (I used 1 tsp)
- 1/4 cup (a handful) fresh mint leaves, roughly chopped
- salt and black pepper, to taste
cod cakes
- 3 slices white bread, crusts removed
- 1 1/3 pounds boneless skinless cod, halibut, hake, or tilapia
- 1 medium onion
- 4 garlic cloves, I used 2 cloves
- 1/2 cup (a large handful) flat-leaf parsley leaves
- 1/2 cup (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, until the sauce thickens. Meanwhile, make the fish cakes.
- 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.
Nutrition
Serving: 1 · Calories: 484 kcal · Carbohydrates: 25 g · Protein: 34 g · Fat: 26 g · Saturated Fat: 4 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 17 g · Trans Fat: 0.01 g · Cholesterol: 147 mg · Sodium: 941 mg · Potassium: 1111 mg · Fiber: 4 g · Sugar: 8 g · Vitamin A: 1368 IU · Vitamin C: 33 mg · Calcium: 173 mg · Iron: 5 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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