Asa Wat (Ethiopian Spiced Fish Stew)

About This Recipe

Asa wat is Ethiopia's spiced fish stew, built on the same foundational technique as the country's famous meat wats -- a large quantity of onion cooked down slowly, combined with berbere spice blend and simmered into a thick, deeply red, warmly spiced sauce -- but using fish instead of meat, making it a popular choice during Ethiopian Orthodox Christian fasting periods when meat is avoided but fish is often permitted. The technique that defines asa wat, like all Ethiopian wats, is the onion base: onions are cooked in oil for a genuinely long time, well past simple softening, until they turn deeply golden and jammy, providing the sweetness and body that anchors the entire stew. Berbere is then bloomed in the softened onions before liquid and fish are added, and the fish is simmered gently just until cooked through, since overcooking would cause it to fall apart in the sauce. Served with injera for scooping, asa wat is warming, deeply flavorful Ethiopian comfort food that showcases how the country's signature wat technique translates beautifully to seafood, not just the more commonly known beef and chicken versions.

Ingredients

Serves 4

• 0.33 cupneutral oil
• 3onions(finely diced)
• 4 clovesgarlic(minced)
• 1 tbspgrated ginger
• 3 tbspberbere spice blend
• 2 tbsptomato paste
• 2 cupswater or fish stock
• 600 gfirm white fish(cut into chunks)
• 1 tspsalt
• 1lemon(juiced)
• 4 piecesinjera(for serving)

Instructions

1. 1

   Cook the onions

   Heat oil in a wide pot over medium-low heat. Cook onions, stirring occasionally, for 20-25 minutes until deeply softened and golden.

2. 2

   Add aromatics

   Add garlic and ginger, cooking 1-2 minutes.

3. 3

   Bloom the berbere

   Add berbere and tomato paste, cooking 2-3 minutes, stirring, until fragrant and the oil turns deep red.

4. 4

   Add liquid

   Pour in water or stock. Bring to a simmer and cook uncovered 10 minutes to develop the sauce.

5. 5

   Add fish

   Season fish with salt and lemon juice, then gently add to the simmering sauce.

6. 6

   Simmer

   Simmer gently, spooning sauce over the fish occasionally, for 8-10 minutes until the fish is just cooked through and flakes easily.

7. 7

   Serve

   Serve hot with injera.

Variations

• •

  Use shrimp instead of fish for a different, quicker-cooking seafood version.

• •

  Add sliced potatoes to the sauce for a heartier, more filling stew.

• •

  Adjust the berbere quantity to control the heat level, as it can vary significantly between brands.

Storage

Refrigerate up to 3 days in an airtight container. Reheat gently on the stovetop over low heat, being careful not to overcook the fish further.

Frequently Asked Questions