“Cod Cakes in Tomato Sauce” from “Jerusalem”



If you’d like to give this recipe a try, click through this sentence to find it reproduced in The Guardian. (Incidentally, their picture is much better.)

Maureen: Tonight, for Fish Friday, we’re having fish cakes, thanks to Nicholas. Once he heard that we were doing “Jerusalem” for one our cookbooks this month, he asked me to make these again.

Nicholas (10): I thought you did this cookbook for the blog ages ago.

Maureen: I got it ages ago, but we’re just doing it now. So now we can have these fish cakes again. I’m amazed you remembered what book they were from, Nicholas.

Nicholas: I just remembered that we had these fish cakes before and how much we liked them.

Maureen: What do you think of the ones tonight?

Nicholas: They’re great.

Andrew (14): I agree. They’re good.

Tim: I would say they’re delicious, but when you make it again, double the sauce so there’s enough.

Maureen: I definitely agree with that. There’s not nearly enough tomato sauce. The other thing I’ll do the next time is whizz everything up in the food processor. It took ages to cut it all up by hand.

Tim: I’m loving the cod cheeks!

Maureen: That was a top tip from our friendly fishmonger. Cod cheeks are INCREDIBLY cheap, and since you’re just chopping them up anyway, it’s definitely the way to go if they’ve got them in. How many stars would you give it?

Andrew: Four stars.

Nicholas: Five stars.

Tim: Four and a half stars. The only thing keeping it from a five is the lack of sauce.

Maureen: We’ll definitely be doing this one again.

  1. Katherine said:

    Yum, that looks delicious!

  2. Maureen Stapleton said:

    The picture doesn’t do it justice, because it’s really, really, really good. Highly recommended (but be sure to use your food processor for all the chopping).

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