How much stock should we put in fortune cookie sayings?
A recent cookie suggested that a new friend would have a big impact on my life. And so it is! A new chef friend, Karen Etingin, of L’Affichiste, Montreal’s only vintage poster gallery, directed me to make Ottolenghi’s Codcakes in Tomato Sauce. And so I did!
Codcakes in Tomato Sauce
- 3/4 c fresh breadcrumbs, or panko
- 1 1/3 lb white fish, cod, halibut, hake or pollock, filleted, finely chopped
- 1 medium onion, or 7 scallions finely chopped
- 4 garlic cloves, crushed
- 1/3 c Italian parsley, finely chopped
- 1/3 c coriander, finely chopped
- 1 T ground cumin
- 1 t kosher salt
- 2 large eggs, beaten
- 4 T olive oil
In a large bowl, combine all ingredients, except for the olive oil. Mix well and then form into 8 cakes, about 1-inch thick and 3-inches wide. Refrigerate for 30 minutes.
Heat up half the oil in a pan over medium heat and sear fish cakes 3 minutes per side, adding oil between batches.
Place the cakes in the tomato sauce. Add 3 – 6 ounces of water to the sauce to raise the level to partially cover the cakes. Cover the pan and simmer on very low 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. Garnish with mint. Can be made a day ahead and re-warmed. Serves 4.
- 2 1/2 T olive oil
- 1 1/2 t ground cumin
- 1/2 t sweet paprika
- 1 t ground coriander
- 1 medium onion, chopped
- 4 oz white wine
- 14 oz tin chopped tomatoes
- 1 red chili, deseeded and finely chopped
- 1 garlic clove, crushed
- 2 t caster sugar (icing sugar)
- 2 t mint leaves, roughly chopped
- 1/2 t kosher salt and freshly ground black pepper
In a large pan with a lid, heat olive oil over medium heat, then add spices and onion. Cook stirring occasionally for 8 minutes. Add wine, simmer 3 minutes, then add tomato, chili, garlic, sugar, salt and pepper. Simmer for 15 minutes. Adjust the seasoning. The sauce is so good that you could consider doubling the sauce recipe.
- Hop on over to L’Affichiste in Old Montreal, 471 rue Saint-Francois-Xavier and watch how Karen mesmerizes you into becoming a vintage poster collector. She may also give you some recipe advice. And if she does, I recommend you take it seriously.
- Do you know the 7 best plant sources of Omega-3 fatty acids?
- Do you ever think about how what you eat can influence cancer?
- Here’s a vintage song to listen to while forming codcakes – Woody Guthrie‘s Talking Fishing Blues.
And I set down with my fishing pole
Somethin’ grabb’d my hook and it got my bait
And jerked me out in the middle of the lake
I got sunk, baptized on credit
Felt a pull an’ give a big yank
I holed out three old rubber boots
A Ford radiator an’ a Chevrolet coop
I handed it in
For National Defence
Hadn’t caught nuthin’ but didn’t much care
I guess I was pretty well satisfied
Had my little lady right by my side
Takin’ it easy, yeah still waitin’
Worm been gone off-a that hook for a couple of hours
Go set down by the grassy dew
Take a piece of string, tie it on yo’ pole
And throw it way out in th’ middle of th’ hole
Find you a good shady tree and then just set down
Go to sleep, forget all about it
There was a hundred pound cat-fish lying there asleep
I jumped on his back and rode him all aroun’
Saddled him up and I came into town
People came runnin’, lookin’, dogs a-barkin’
Slick on top and all turned green
When the water goes bad, the fish all run
Sit all day and not catch a-one
Mud wallopers, jewgars
A few little suckers
And I caught myself a big alligator gar
Brung him home across my back
Tail was dragging a mile and a half
Flippin’ and floppin’
Sold him for a quarter
Shot craps, got in jail
To go out a-fishin’ in the middle of the ocean
Throwed out my line, I caught me a shark
I didn’t get him home ’til way past dark
He’s man-eater, tough customer
Just wasn’t quite tough enough
I was out fishin’ in a whiskey stream
Baited my hook with apple-jack
Threw out a drink, drug a gallon back
Done pretty good till the creek run dry
I give the fish back to the finance company