Ottolenghi’s Cod Cakes in Tomato Sauce

Name: Ottolenghi’s Cod Cakes in Tomato Sauce
Cuisine: European
Ingredients: 2 Tbsp olive oil; 1 1/2 tsp ground cumin; 1/2 tsp sweet paprika; 1 tsp ground coriander; 1 medium onion (finely chopped); 1/2 cup 125 ml white wine (I used red because it was what I had); 14 ounce 400g can chopped tomatoes (I used crushed); 1 hot red chili finely chopped (I used the seeds for added heat); 1 garlic clove (minced); 2 tsp sugar (I used 1); a fistful of fresh mint leaves roughly chopped; salt and black pepper; 3 slices white bread (crusts removed); 1 1/3 600g pounds cod, halibut, hake or tilapia filet, skinless and boneless (I used tilapia); 1 medium onion; 4 garlic cloves (I used 2); a large handful of flat-leaf parsley leaves; a large handful cilantro leaves; 1 Tbsp ground cumin; 1 tsp salt; 2 large free-range eggs (beaten); 4 Tbsp olive oil for frying