Fish Cakes

Name: Fish Cakes
Yield: 12
Ingredients: 2 finely chopped garlic cloves; 1/4 cup of finely chopped onion; 1/3 cup of olive oil; 1 kg of peeled and seeded tomatoes, cut into pieces; 2 tablespoons of coriander; 1 kg of cod fillets; Juice of 2 lime; 2 finely chopped pimentas-malaguetas; 2 cups of pre-cooked cornmeal or couscous; 1/2 cup of green olive, pitless; Salt to taste

1
2 finely chopped garlic cloves
2
1/4 cup of finely chopped onion
3
1/3 cup of olive oil
4
1 kg of peeled and seeded tomatoes, cut into pieces
5
2 tablespoons of coriander
6
1 kg of cod fillets
7
Juice of 2 lime
8
2 finely chopped pimentas-malaguetas
9
2 cups of pre-cooked cornmeal or couscous
10
1/2 cup of green olive, pitless
11
Salt to taste

Ingredients

1
2 finely chopped garlic cloves
2
1/4 cup of finely chopped onion
3
1/3 cup of olive oil
4
1 kg of peeled and seeded tomatoes, cut into pieces
5
2 tablespoons of coriander
6
1 kg of cod fillets
7
Juice of 2 lime
8
2 finely chopped pimentas-malaguetas
9
2 cups of pre-cooked cornmeal or couscous
10
1/2 cup of green olive, pitless
11
Salt to taste

Directions

1
Sauté the garlic and onion in oil for 3 minutes
2
Add the tomatoes and coriander, cover the pan and cook for 15 minutes or until the tomatoes are very tender
3
Set aside
4
Remove the central cartilage from each cod fillet and cut into small pieces
5
Season with salt, lime juice, and ground pimenta-malagueta
6
Place the fish in the pan with the tomato mixture and bring to a boil
7
When the fish is cooked, reduce heat, add cornmeal, and stir well
8
Wait for the mass to be cooked and very tender (if dry, add a little water)
9
Add the olive and stir
10
Season to taste
11
Grease a 24 cm diameter refractory mold with oil and fill with the cuscus mass, pressing down with fingers
12
Serve in 12 portions.