FISH CAKES IN TOMATO SAUCE

I wanted to try a new recipe for fish cakes - we like them and I have tried a few. This one from Ottolenghi's cookbook 'Jerusalem' is just delish. According to the book, it is a typical Sephardic recipe. It is a very popular recipe, perfect for large family gatherings. It can be prepared ahead, and they are almost better the day after they are cooked. They can be served with bulgar, rice, couscous or bread. 

INGREDIENTS
3 slices white bread, crusts removed
600g fish fillets (cod, snapper, hake, etc), skinless & boneless
400g green prawns, peeled
1 medium onion, finely chopped
4 garlic cloves, crushed
small handful Italian parsley, finely chopped
small handful coriander, finely chopped
1 Tbsp ground cumin
1 1/2 tsp salt
2 large free-range eggs
4 Tbsp olive oil

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
125ml white wine
400g tin chopped tomatoes
1 red chilli, deseeded and finely chopped
2 tsp brown sugar
2 Tbsp mint leaves, roughly chopped
salt and black pepper

METHOD:
Start by making the fish cakes. Place the bread in a food processor and blitz to form breadcrumbs. Put them in a big bowl.

Add the onion to the processor and blitz until finely chopped. Add to the bowl.
Add the fresh herbs and process until finely chopped. Remove and put in the bowl.
Add the fish fillets, cut into small pieces and the prawns to the processor and blitz a couple of times, until finely chopped. Do not over process it. Add the the bowl together with the eggs, spices, and garlic. 

Mix together well 

Divide the mixture into 8 portions.

Then, using your hands (slightly wetted), shape the mixture into compact cakes that are about 2 cm thick and 8 cm wide. The mixture should make 8 cakes. These cakes need to be quite wet.

Refrigerate while preparing the tomato sauce, or you can prepare them in advance.

To make the tomato sauce, heat the olive oil in a very large frying pan for which you have a lid and add the onion and the spices.
Cook for 8-10 minutes, stirring every now and then, until the onion is completely soft. 

Add the wine and simmer for 3 minutes. Add the tomatoes, chilli, garlic, sugar, 1/2 a teaspoon of salt and some black pepper. 

Simmer for about 15 minutes, until quite thick, taste to adjust the seasoning and set aside.

Heat up the olive oil in a frying pan and sear the cakes for 3 minutes on each side, so that they colour well on both sides. 

Place the seared cakes gently, side by side, in the tomato sauce; you can squeeze them a bit so they all fit. 

Add just enough water to partially cover the cakes, about 200ml. (I added some fish stock instead). 

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 or at room temperature, sprinkled with the mint.

Serves 4

Here served with Herbed couscous.