1/2cup125 ml white wine (I used red because it was what I had)
14ounce400g can chopped tomatoes (I used crushed)
1hot red chili finely choppedI used the seeds for added heat
2tspsugarI used 1
a fistful of fresh mint leaves roughly chopped
salt and black pepper
3sliceswhite breadcrusts removed
1 1/3600g pounds cod, halibut, hake or tilapia filet, skinless and boneless (I used tilapia)
4garlic clovesI used 2
a large handful of flat-leaf parsley leaves
a large handful cilantro leaves
2large free-range eggsbeaten
4Tbspolive oil for frying
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.
https://theviewfromgreatisland.com/ottolenghis-cod-cakes-in-tomato-sauce-recipe/ September 16, 2016