Ottolenghi’s Cod Cakes in Tomato Sauce
User Reviews
3.7
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Prep Time
20 mins
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Cook Time
45 mins
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Chill Time
20 mins
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Total Time
1 hr 25 mins
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Servings
4
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Calories
484 kcal
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Course
Main Course
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Cuisine
Mediterranean
Ottolenghi’s Cod Cakes in Tomato Sauce
Description
The recipe begins by preparing a spiced tomato sauce cooked with olive oil, cumin, paprika, coriander, onions, wine, tomatoes, chili, garlic, and a touch of sugar, simmered until thickened. The fish cakes are made by processing white bread into crumbs and combining with finely chopped cod, onion, garlic, parsley, cilantro, ground cumin, salt, and beaten eggs, forming a cohesive mixture. These are shaped into cakes and pan-fried in olive oil until golden and cooked through.
The fish cakes provide a tender, flaky texture with herby freshness, balanced by warm spices. The tomato sauce delivers acidity and mild heat, deepened by the umami of cooked tomatoes and a subtle sweetness from sugar. This combination grounds the dish in both freshness and warmth.
Serving the cod cakes in the tomato sauce makes a complete dish that can be enjoyed as a main course. The sauce helps keep the cakes moist and adds brightness to the meal. It is suitable for lunch or dinner paired with rice, salad, or crusty bread to soak up the flavorful sauce.
Ingredients
tomato sauce
- 2 Tbsp olive oil
- 1 1/2 tsp cumin ground
- 1/2 tsp paprika sweet
- 1 tsp ground coriander
- 1 onion finely chopped, medium
- 4 ounces white wine (I used red because it was what I had)
- 14 ounces chopped tomatoes I used crushed) 400g, canned
- 1 red chili I used the seeds for added heat, hot, finely chopped
- 1 garlic minced, clove
- 2 tsp sugar or less (I used 1 tsp)
- 1/4 cup mint roughly chopped, fresh, handful, leaves
- salt to taste
- black pepper to taste
cod cakes
- 3 lices white bread crusts removed
- 1 1/3 pounds cod halibut, hake, or tilapia, boneless, skinless
- 1 onion medium
- 4 garlic I used 2 cloves, cloves
- 1/2 cup parsley flat-leaf, large handful, leaves
- 1/2 cup cilantro large handful, leaves
- 1 Tbsp cumin ground
- 1 tsp salt
- 2 egg beaten, large, free-range
- 4 Tbsp olive oil for frying
Instructions
- To make the tomato sauce, heat the olive oil in a large frying pan and add the spices and onion. Cook for 8-10 minutes, stirring frequently. 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 the sauce thickens. Meanwhile, make the fish cakes.
- 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.
- Give the fish filets a rough chop and add the processor. Pulse until the fish is finely chopped. Remove to the mixing bowl.
- 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.
- Pulse the parsley and cilantro until finely minced and add them to the mixing bowl.
- Add the cumin, salt, and beaten eggs to the mixing bowl and combine everything well. Make sure it's thoroughly and evenly mixed.
- Use a 1/2 cup measure to portion the fish cakes. Pack the cup with the mixture, and then tap it out. Gently round the cake with your hands and place on a platter. You should have 7 or 8 cakes in all. Cover with plastic and refrigerate for 20 minutes to allow them to firm up.
- Working in batches, heat half the oil in a frying pan over medium high heat and brown the cakes for about 2-3 minutes on each side. Add the remaining oil to fry the rest of the cakes.
- Arrange the fish cakes in the tomato sauce. Add about 1/2 - 2/3 cup water to the sauce, and bring the pan to a simmer. Cover, lower the heat and simmer on very low for 15-20 minutes.
- Turn off the heat and let sit for 10 minutes.
- Sprinkle with fresh mint before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 484kcal | 24% |
| Carbohydrates | 25g | 8% |
| Protein | 34g | 68% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 147mg | 49% |
| Sodium | 941mg | 39% |
| Potassium | 1111mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1368IU | 27% |
| Vitamin C | 33mg | 37% |
| Calcium | 173mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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