Ottolenghi’s Cod Cakes in Tomato Sauce

Name: Ottolenghi’s Cod Cakes in Tomato Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mediterranean
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); 4 ounces white wine ((I used red because it was what I had)); 14 ounces canned chopped tomatoes ((I used crushed) 400g); 1 hot red chili finely chopped (I used the seeds for added heat); 1 garlic clove (minced); 2 tsp sugar (or less (I used 1 tsp)); 1/4 cup (a handful) fresh mint leaves (roughly chopped); salt and black pepper (to taste); 3 slices white bread (crusts removed); 1 1/3 pounds boneless skinless cod (halibut, hake, or tilapia); 1 medium onion; 4 garlic cloves (I used 2 cloves); 1/2 cup (a large handful) flat-leaf parsley leaves; 1/2 cup (a large handful) cilantro leaves; 1 Tbsp ground cumin; 1 tsp salt; 2 large free-range eggs (beaten); 4 Tbsp olive oil (for frying)