Berbere Fish stew
This Ethiopian inspired fish stew is a mix of spices from the berbere including: chili, paprika, fenugreek, ginger, coriander, black pepper, cumin, cardamom, all spice, turmeric, and a few others as well. A warming spice mix well balanced with coconut cream makes this super easy fish stew, a short simmer and a mix of veg it is ready no time at all. Serve over rice with a fresh squeeze of lemon.
Serves 4
Effort: Easy
Prep: 5mins
Cook: 25mins
Ingredients
500g firm white fish, chopped into chunks (we used Basa fillets)
1 Red onion, diced
2 Garlic cloves, minced
2 Tbsp minced ginger
1 Tbsp fish sauce
2 Tbsp Berbere seasoning
1 Can coconut cream
1 Cup vegetable stock
1 Can diced tomato
Greens - we used sugar snap peas (two good handfuls)
Fresh parsley
Method
Heat 1 tbsp olive oil in a large frying pan on a med/high heat and soften the onion until translucent. Add garlic, ginger & berbere seasoning and cook until fragrant.
Pour in the diced tomato and bring to a simmer. Reduce the heat to medium and add coconut cream & 1 cup vegetable stock . Stir to combine before adding the pumpkin.
Cover and cook for 15-20 mins until the pumpkin has softened.
Stir through fish sauce before adding the fish pieces & green veg, bring up to a simmer & cook for 10 mins gently moving the fish around (careful not to break up the pieces) to cook evenly.
Sprinkle with fresh chopped parsley and serve over rice with a squeeze of lemon.
Hint & tips
Fish - You can use any firm white fish, salmon or even prawns for this stew.
Dollop natural yoghurt over the stew if you prefer a milder dish.
