Cod Cakes in Tomato Sauce Recipe
Comfort food doesn’t get much better than this. Our cod cakes recipe is full of mild, sweet cod, unlike others that are packed with filler, so you can enjoy the true flavor of our fresh cod. The flavorful sauce goes well with rice, polenta or crusty bread.
Can be frozen.
2 medium floury potatoes, e. g. Russet, peeled and cut into chunks
2 x 8-ounce cod portions
4 Tablespoons olive oil, divided
1 clove garlic, minced
15-ounce can crushed tomatoes
⅛ teaspoon red pepper flakes
½ cup dried breadcrumbs
½ cup fresh parsley, chopped, divided
¼ cup parmesan, grated
2 medium eggs, lightly beaten
¼ cup all-purpose flour
freshly ground black pepper
Place the potatoes in a large saucepan of cold, salted water. Bring to a boil over high heat and then reduce to a rapid simmer, cooking until tender to the tip of a knife, 15-20 minutes.
Meanwhile, place the cod in a high-sided skillet and cover with water. Bring to a simmer over moderate heat, cooking until opaque and starting to flake, about 5 minutes.
Drain well; flake the flesh into a large mixing bowl and set aside. Wipe the skillet clean with paper towels.
Set the skillet back over medium heat and add 2 Tablespoons oil. Add the garlic, fry for 30 seconds, then stir in the crushed tomatoes, red pepper flakes, ¼ teaspoon salt, ⅛ teaspoon black pepper, and a splash of water.
Bring to a simmer and cook until slightly thickened, stirring occasionally, 8-10 minutes. Set off the heat when ready.
Drain the potatoes when ready. Return them to the saucepan they were cooked in and let steam off for a few minutes; mash until smooth.
Add the mashed potato, breadcrumbs, half the parsley, Parmesan, eggs, ½ teaspoon salt, and ¼ teaspoon of black pepper to the bowl with the cod. Thoroughly combine with your hands.
Divide and shape into five or six cakes; dust with the flour, shaking off any excess.
Heat a large non-stick skillet over moderate heat until hot. Add the remaining 2 Tablespoons oil and then position the cod cakes in the skillet, spaced apart. Fry until golden brown all over, flipping once, about 3 minutes per side.
Meanwhile, reheat the tomato sauce over low heat. Transfer completed cod cakes to the sauce, serving straight away with the remaining parsley as a garnish.