Name: Cod cakes in tomato sauce
Yield: Serves 4
Cuisine: Syrian
Ingredients: 600 g cod (sustainably sourced), halibut, hake or pollock fillet, skinless and boneless; 125 ml white wine; 400 g tin chopped tomatoes; 1 medium onion, finely chopped (about 150 g in total); 30 g coriander, finely chopped; 3 slices white bread, crusts removed (about 60 g in total); 4 tbsp olive oil; 2½ tbsp olive oil; 1½ tsp ground cumin; ½ tsp sweet paprika; 4 garlic cloves, crushed; 30 g flat-leaf parsley, finely chopped; 2 large free-range eggs, beaten; 1 medium onion, chopped; 1½ tsp salt; 1 tsp ground coriander; salt and black pepper; 2 tbsp mint leaves, roughly chopped; 2 tsp caster sugar; 1 garlic clove, crushed; 1 red chilli, deseeded and finely chopped; 1 tbsp ground cumin

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

With their sweet and slightly sharp sauce these fish cakes, typical of Syrian Jews, manage to capture much of the spirit of Sephardi food. They are delicate, almost brittle and thus very comforting and very popular, perfect for a large family gathering where there are many, often fussy, diners to please. The cakes are almost better the day after they are cooked; just remember to bring them back to room temperature or warm them up before serving. Serve with bulgar, rice, couscous or bread, a