Dinner · 40 min · ethiopian

Asa Goulash

An Ethiopian dinner built around firm white fish and red onions — on the table in 40 minutes.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Firm white fish
• 2 Red onions
• 3 tbsp Berbere
• 1/4 cup Niter kibbeh
• 4 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Tomato paste
• 2 cups Fish stock
• 2 Potatoes
• 1/4 cup Cilantro

Steps

1. Cut the fish into large chunks. Dry-cook the minced onions 10 minutes until golden; add niter kibbeh, berbere, garlic, and ginger for 3 minutes.
2. Stir in the tomato paste and stock; add the potato chunks and simmer 15 minutes until nearly tender.
3. Nestle the fish into the sauce and poach gently 8 minutes until it flakes. Keep the pieces proud — no vigorous stirring.
4. The sauce should be thick enough to coat; simmer uncovered a few minutes if needed.
5. Finish with cilantro and serve on injera. Hearty as a meat stew, light as fish.

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