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
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
- 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.
- 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.
- 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.
Looks tasty 🙂
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Looks so Yummy!!
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Until we had an exchange student from Thailand I’d never had fish cakes. I do like them and you may have inspired me to make them.
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That’s great! Happy to hear that I inspired you. 😊
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Reblogged this on mamabatesmotel.
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