Ottolenghi’s Cod Cakes in Tomato Sauce

tomato sauce

• 2 Tbsp olive oil
• 1 1/2 tsp ground cumin
• 1/2 tsp sweet paprika
• 1 tsp ground coriander
• 1 medium onion finely chopped
• 4 ounces white wine (I used red because it was what I had)
• 14 ounces canned chopped tomatoes (I used crushed) 400g
• 1 hot red chili finely chopped I used the seeds for added heat
• 1 garlic clove minced
• 2 tsp sugar or less (I used 1 tsp)
• 1/4 cup (a handful) fresh mint leaves roughly chopped
• salt and black pepper to taste

cod cakes

• 3 lices white bread crusts removed
• 1 1/3 pounds boneless skinless cod halibut, hake, or tilapia
• 1 medium onion
• 4 garlic cloves I used 2 cloves
• 1/2 cup (a large handful) flat-leaf parsley leaves
• 1/2 cup (a large handful) cilantro leaves
• 1 Tbsp ground cumin
• 1 tsp salt
• 2 large free-range eggs beaten
• 4 Tbsp olive oil for frying