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Ethiopian Asa Wat, Berbere-Spiced Fish Stew

Ethiopia's version of the wat family built on fish rather than meat — the same patient, berbere- forward technique applied to the country's highland lakes and rivers.
Print Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: East African
Servings: 4 servings
Calories: 310kcal

Ingredients

  • 1.5 lb firm white fish cut into large chunks
  • 3 tbsp niter kibbeh or ghee
  • 2 onions finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp berbere spice blend
  • 1 tbsp tomato paste
  • 1 1/2 cups fish or vegetable broth
  • Salt to taste

Instructions

  • In a dry, heavy pot over low heat, cook onions alone, stirring often, 15 minutes until deeply softened. Do not add fat yet.
  • Add niter kibbeh, garlic, and ginger. Cook 3 minutes until fragrant.
  • Stir in berbere, cook 2 minutes to bloom the spices.
  • Add tomato paste, cook 1 minute.
  • Pour in broth, bring to a simmer, and cook 5 minutes to let the sauce develop.
  • Add fish chunks, nestling them into the sauce. Simmer gently, uncovered, 8–10 minutes until just cooked through.
  • Season with salt and serve hot.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 27g | Fat: 20g | Fiber: 2g
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