Asa Key Wat (Spicy Ethiopian Fish Stew)
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Ingredients
- 600 g skinless cod fillets
- 3 red onion
- 3 garlic cloves
- 15 g fresh ginger
- 2 tbsp berbere spice blend
- 2 tbsp tomato puree
- 2 tbsp vegetable oil
- 1 lemon
Nutrition (per serving)
- Calories
- 257 kcal
- Protein
- 30 g
- Carbohydrate
- 13 g
- of which sugars
- 8.6 g
- Fat
- 8.5 g
- of which saturates
- 0.9 g
- Fibre
- 4.2 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and finely chop the red onions, then cook in the vegetable oil over low heat for 10 minutes until soft.
- 2
Stir in the garlic, ginger and berbere spice blend and cook for 2 minutes, then add the tomato puree and 300ml water and simmer for 10 minutes.
- 3
Cut the cod into large chunks and lower into the sauce.
- 4
Simmer gently for 8-10 minutes, without stirring too much, until the fish is opaque and cooked through.
- 5
Squeeze over the lemon juice and serve with flatbreads.
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