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
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.