- 4
Ingredients
- white bread, crusts removed 3 slices
- cod (sustainably sourced), halibut, hake or pollock fillet, skinless and boneless 600g
- medium onion 1, finely chopped
- garlic cloves 4, crushed
- flat-leaf parsley 30g, finely chopped
- coriander 30g, finely chopped
- ground cumin 1 tbsp
- salt 1 tsp
- large free-range eggs 2, beaten
- olive oil 4 tbsp
- For the tomato sauce
- olive oil 2 tbsp
- ground cumin 1 tsp
- sweet paprika 1/2 tsp
- ground coriander 1 tsp
- medium onion 1, chopped
- white wine 125ml
- chopped tomatoes 400g tin
- red chilli 1, deseeded and finely chopped
- garlic clove 1, crushed
- caster sugar 2 tsp
- mint leaves 2 tbsp, roughly chopped
- salt and black pepper
Preparation
Step 1
First make the tomato sauce. Heat the olive oil in a very large frying pan for which you have a lid, and add the spices and onion. 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, apart from the olive oil. Mix well and then, using your hands, shape the mixture into compact cakes, about 2cm thick and 8cm wide. The mixture should make 8 cakes. If they are very soft, refrigerate for 30 minutes to firm up. Heat up half the oil in a frying pan and sear the cakes for 3 minutes on each side, so they colour well.
Add the remaining oil as you fry the cakes. Place the seared cakes gently, side by side, in the tomato sauce. Add enough water to partially cover the cakes, about 200ml. 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.