Fish Cakes with Tomato Sauce

Another dish that will be a staple in our home. I will definitely  make this over and over again.

The recipe called for the cod to be chopped finely, but I thought it was much easier to put it through a food processor. I also found that all three eggs were not needed, it was moist enough to form into cakes. Therefor you may want to add one at a time.

Adapted  from Fresh Fish by Jennifer Trainer Thompson.

 

Fish Cakes with Tomato Sauce

  • Servings: 4
  • Difficulty: moderate
  • Print

IMG_0559 2

 

Ingredients

Tomato Sauce

  • 3 tablespoon olive oil
  • 2 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon curry powder
  • 1 medium yellow onion, diced small
  • 2 teaspoons minced garlic
  • 1 14-ounce can diced tomatoes
  • 1/2 cup white wine
  • 2 teaspoons sugar
  • salt and freshly ground pepper

Cod Cakes

  • 4 slices white bread
  • 1 1/2 pounds cod, halibut, sole or any other white fish, chopped fine
  • 3 eggs, lightly beaten
  • 1/2 cup yellow onion
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped cilantro
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 4 tablespoons olive oil
  • 1 tablespoon chopped fresh mint

 

Directions

  1. To prepare the cakes, toast the bread and chop with a mezzaluna into diced breadcrumbs. Combine with your hands the bread, fish, eggs, onion, garlic, parsley, cilantro, curry powder, and salt in a large bowl. Shape into cakes 3/4 inch thick and 5 inches in diameter. Should end up with 8 to 10 cakes. Refrigerate for 10 to 15 minutes.
  2. Meanwhile, prepare the sauce. In a large skillet with a lid, heat the oil over medium heat and add the curry powder, cumin and paprika. Stir briefly, and then add the onions. Cook til tender, about 6 minutes. Add the garlic and cook 1 minutes more. Then stir in the tomatoes, wine, sugar, and salt and pepper to taste. Simmer uncovered for about 10 minutes.
  3. Heat another 2 tablespoons of oil in a skillet over medium-high heat. Add half the cakes and sear on each side for about 3 minutes or until golden brown. Repeat with the next batch. Slide the cakes into the tomato sauce, and add enough water to partially cover the cakes. (no more than 1 cup) Cover and let simmer on low heat fr about 10 minutes. Turn off the heat and uncover. Let it sit for about 10 minutes before serving.

 

Published by the fashionista cook

Self taught cook, a former high-end retail manager.

5 thoughts on “Fish Cakes with Tomato Sauce

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