Sunday, January 13, 2013

Cod Cakes in Tomato Sauce

We were supposed to get crab this week, but at the last minute, it was changed to cod instead. Luckily, I've been wanting to try this recipe since I first received the cookbook and was not disappointed. This recipe is a bit chopping intensive, but the results are worth it. The cakes are mild and the sauce has just the right about of sweetness and spice. Serve with a side of grains and some fresh greens. Don't forget the mint garnish. The only thing I might change about this recipe is cutting back the amount of onion slightly.

One year ago: Bulgur and Walnut Salad
Two years ago: Espresso Black Bean Stew
Three years ago: Cranberry Winter Stew

Cod Cakes in Tomato Sauce (from Jerusalem)
Tomato Sauce
2 1/2 tbsp olive oil
1 1/2 tsp ground cumin
1/2 tsp sweet paprika
1 tsp ground coriander
1 medium onion, chopped
1/2 cup dry white wine (or vermouth)
1 14oz can chopped tomatoes
1 red chile, seeded and finely chopped
1 clove garlic, minced
2 tsp sugar
3 slices white bread, crusts removed (60g)
600g cod, halibut, hake, or pollock fillet, skinned and bones removed
1 medium onion, finely chopped (150g)
4 cloves garlic, minced
30g parsley, finely chopped
30g cilantro, finely chopped
1 tbsp ground cumin
1 1/2 tsp salt
2 extra large eggs, beaten
4 tbsp olive oil
2 tbsp mint leaves, coarsely chopped

1. Make the tomato sauce. Heat olive oil over medium heat in a large frying pan that has a lid. Add spices and onion and cook for 8 - 10 minutes.
2. Add wine and simmer for 3 minutes.
3. Add tomatoes, chile, garlic, sugar, 1/2 tsp salt, and black pepper. Simmer 15 minutes until thick. Set aside.
4. Meanwhile, make fish cakes. Place bread in food processor and blitz. Chop fish very finely and place in bowl along with remaining meatball ingredients. Mix together with hands and form into 8 cakes.
5. Heat half the olive oil in a separate frying pan over medium-high heat. Add half of cakes and sear for 3 minutes on each side. Repeat.
6. Place seared cakes in tomato sauce. Add 1 cup water. Cover pan with lid and simmer over low heat for 15 - 20 minutes.
7. Turn off heat and leave to settle uncovered for 10 minutes.
8. Sprinkle with mint and serve warm or at room temperature.

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