March 4, 2013 by dgarnett2013
Cod cakes in tomato sauce: Jerusalem by Yotam Ottolenghi & Sami Tamimi
For fish cakes:
- 3 slices of white bread, crusts removed (about 60g in total)
- 600g cod (sustainably sourced) or halibut, hake or pollock fillet, skinless and boneless
- 1 medium onion, finely chopped
- 4 garlic cloves, crushed
- 30g flat-leaf parsley, finely chopped
- 30g coriander, finely chopped
- 1 tab ground cumin
- 1 1//2 tsp salt
- 2 large free range eggs, beaten
- 4 tabs olive oil
- 2 1/2 tabs olive oil
- 1 1/2 tsp ground cumin
- 1/2 tsp sweet paprika
- 1 tsp ground coriander
- 1 medium onion, chopped
- 125 ml white wine
- 400g tin chopped tomatoes
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, crushed
- 2 tsp caster sugar
- 2 tabs mint leaves, roughly chopped
- Salt and black pepper
First make the tomato sauce:
Heat the olive oil in a very large frying pan, for which you have the lid. Add the spices and onion and cook for 8 – 10 mins, until the onion is completely soft.
Add the wine and simmer for 3 mins. Add the tomatoes, chilli, garlic, sugar, 1/2 tsp salt and some black pepper. Simmer for about 15 mins, until quick 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 bread crumbs.
Chop up the fish very finely and place in a bowl along with the bread crumbs and everything else apart from the olive oil. Mix together well and then, using your hands, shape the mixture into compact cakes, about 2cm thick and 8cm wide. You should get 8 cakes.
If they are very soft, refrigerate for 30 mins to firm up (or add more breadcrumbs, but do so sparingly. The fish cakes should be quite wet).
Heat up half the olive oil in a frying pan and sear the cakes for 3 mins on each side, so that they colour well on both sides. Add the remaining oil as you fry the cakes.
Place the seared cakes gently side by side in the tomato sauce. Add just 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 mins. Turn off the heat and leave the cakes to settle for 10 mins.
Serve at room temperature or fairly warm (we liked them a bit hotter), sprinkled with mint.
These cakes keep well and are almost better the next day – in which case do everything up to cooking them in tomato sauce and water the day before, then cook them in sauce and water prior to serving.
More tomato sauce too would be good. Try making 1 1/2 times the amount.
Eaten the day Kit took Rose for her first manicure – at Ellie’s Nails in Brixton. Cost: £2.