In search of a wholesome dish that boasts high protein and low-fat content? This soup is the solution. Influenced by the West, the combination of fish and potatoes creates a delightful union. Every spoonful is guaranteed to gratify both your palate and appetite.
Equipment Recommendations for Making Asa Shorba
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Asa Shorba Recipe: How to Make Ethiopian-Style Fish Soup
In search of a wholesome dish that boasts high protein and low-fat content? This soup is the solution. Influenced by the West, the combination of fish and potatoes creates a delightful union. Every spoonful is guaranteed to gratify both your palate and appetite.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings 1x
- Category: Main Dishes
- Method: Simmer/Sauté
- Cuisine: Ethiopian
- Place the potato cubes in a pot and add enough water to cover them by 2 inches. Bring to a boil over medium heat. Stir and cook until the potatoes are al dente but not fully cooked or mushy, about 5–7 minutes. Remove from heat, drain, and set aside.
- In a separate pot, sauté the diced onions in oil over medium heat until they are translucent and beginning to brown, about 5 minutes.
- Add 3 cups of water, the parboiled potatoes, and the fish to the pot. Mix well. Cook, stirring occasionally, until the potatoes are fully cooked, about 10 minutes.
- Add the whole milk, unsalted butter, mitmita (if using), and salt and pepper to taste. Mix well.
- Turn down the heat to low and cook, stirring occasionally, for 5 minutes to warm everything through and combine the flavors.
- Remove the pot from the heat and serve the Ethiopian Potato and Fish Stew hot.
Nutrition
- Serving Size: 360g
- Calories: 500 kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg