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+ servings

Cod Cakes in Spicy Tomato Sauce


  • Cod Cakes
  • ¾ cups bread crumbs
  • 1 ½ lb cod (halibut, hake or pollock fillet, skinless and boneless)
  • 1 medium onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 oz flat-leaf parsley, finely chopped
  • 1 oz cilantro, finely chopped
  • 1 Tbsp ground cumin
  • 1 ½ tsp salt
  • 2 large eggs, lightly beaten
  • 4 Tbsp olive oil, for searing the cakes

  • Tomato sauce
  • 2 ½ Tbsp olive oil
  • 1 ½ tsp ground cumin
  • ½ tsp sweet paprika
  • 1 tsp ground coriander
  • 1 medium onion, chopped
  • ½ cup white wine
  • 1 (14 oz) can diced tomatoes
  • 1 red chili, de-seeded and finely chopped (optional depending on your tolerance for heat)
  • 1 garlic clove, crushed
  • 2 tsp natural sugar (Sugar in the Raw or Turbinado)
  • 2 Tbsp mint leaves, roughly chopped
  • fine grain sea salt + freshly ground black pepper


  • Tomato Sauce
  • In a large pan (for which you have a lid), over medium, heat the olive oil.
  • Add the onion and spices and cook for 8-10 minutes, or until the onion has softened
  • Add the wine and simmer for ~ 3 minutes.
  • Add the tomatoes, chili, garlic, sugar, ½ tsp of sea salt and some freshly ground black pepper. Simmer for ~15 minutes, until the sauce has become quite thick.
  • Taste and adjust the seasonings, and set aside

  • Cod Cakes
  • While the sauce is cooking, make the fish cakes.
  • Chop up the fish into very fine pieces (I pulsed the fillets a few times in the food processor), and place in a bowl, along with the bread crumbs and other ingredients (except for the olive oil).
  • Mix well and then, using your hands, shape the mixture into compact cakes, about an inch thick and 3-4 inches wide. (The mix should make ~ 8 cakes)
  • Put the cakes in the freezer or refrigerator for ~ 30 minutes, as they'll keep their shape better during cooking.
  • Heat a couple of Tbsp olive oil in a frying pan over medium-high heat, and sear the cod cakes for ~ 3 minutes on each side, until they've colored well.
  • Add the remaining oil as you fry the cakes.
  • Place the seared cakes gently, side by side, in the tomato sauce.
  • Add enough water to partially cover the cakes, about ¾ cup.
  • Cover the pan with the lid and simmer on 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 warm or at room temperature, sprinkled with mint.