Ottolenghi's Cod Cakes in Tomato Sauce

Instructions

1. 1

   Heat the olive oil in a large frying pan and add the spices and onion to make the tomato sauce. Cook for 8-10 minutes, stirring frequently. Add the wine and simmer for 3 minutes. Add the tomatoes, chili, garlic, sugar, ½ tsp of salt, and some black pepper. Simmer for about 15 minutes; the sauce will get thick. Set aside.

2. 2

   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.

3. 3

   Give the fish filets a rough chop and add the processor. Pulse until the fish is finely chopped. Remove to the mixing bowl.

4. 4

   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.

5. 5

   Pulse the parsley and cilantro until finely minced and add them to the mixing bowl.

6. 6

   Add the cumin, salt, and beaten eggs to the mixing bowl and combine everything well. Make sure it's thoroughly and evenly mixed.

7. 7

   Portion the mix into 8 fish cakes. Cover with plastic and refrigerate for 20 minutes to allow them to firm up.

8. 8

   In batches, heat half the oil in a frying pan over medium-high heat and brown the cakes for 2-3 minutes on each side. Add the remaining oil to fry the rest of the cakes.

9. 9

   Arrange the fish cakes in the tomato sauce. Add a drop of water to the sauce, and bring the pan to a simmer. Cover, lower the heat, and simmer very low for 15-20 minutes.

10. 10

    Turn off the heat and let sit for 10 minutes.

11. 11

    Sprinkle with fresh mint before serving.