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EthiopianAuthentic Cuisine

Cod Asa Wat

Serves 4 to 6 Entree seafood, Fish

Cod Asa Wat

Cod Asa Wat is a staple in the rhythm of fasting seafood days, where its inviting aroma signals the start of a meal shared with those around you. This dish, cherished in Ethiopian homes, brings the warmth of everyday cooking to the forefront. The flavors are straightforward and abundant, capturing the essence of a family cook's touch.

Expect a rich, spiced stew where cod fillets are gently infused with the piquant heat of berbere and the warmth of ginger and garlic. The tomatoes meld into a savory base, softened by niter kibbeh or oil. Served with injera, it’s a nourishing embrace, bringing comfort and satisfaction to each bite.

Ingredients

  • 700 g (1 1/2 lb)cod fillets — cut into thick pieces
  • 2 tbsplemon juice
  • 3 tbspberbere
  • 2red onions — very finely chopped
  • 4 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 3 tbspniter kibbeh or oil
  • 2tomatoes — chopped
  • 1 cupwater
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Finely chop the 2 red onions and set them aside. Mince the 4 cloves of garlic and 1 tablespoon of fresh ginger, keeping them together. Dice the 2 tomatoes and set them aside separately. Cut the 700 g (1 1/2 lb) cod fillets into large chunks, about 2 inches each, and sprinkle them with 2 tablespoons of lemon juice. This will help to tenderize the fish and add a subtle tang to the dish.
  2. In a large, dry pot over medium heat, add the chopped onions. Cook them slowly, stirring frequently, until they soften and turn a light golden brown. This should take several minutes, and the onions will release their natural sugars, creating a sweet base for the sauce. Once golden, add 3 tablespoons of niter kibbeh or oil, stirring to coat the onions and deepen their color.
  3. Add the minced garlic and ginger to the pot, stirring them into the onion mixture. Immediately add 3 tablespoons of berbere, allowing the spices to bloom in the hot fat. Stir constantly for about a minute, until the mixture becomes fragrant and the spices darken slightly, indicating they are well-cooked.
  4. Add the diced tomatoes to the pot, stirring to combine them with the spice mixture. Cook until the tomatoes break down and meld into the sauce, creating a thick, aromatic base. This should take a few minutes, and you'll notice the mixture becoming richer in color and consistency.
  5. Gently add the cod pieces to the pot, stirring carefully to coat them with the sauce. Pour in 1 cup of water and 1 teaspoon of fine salt, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Allow the fish to cook until it is tender and the sauce has reduced to a thick consistency, about 15-20 minutes. The cod should flake easily with a fork, indicating it is done.
  6. Taste the sauce and adjust the salt if necessary, ensuring the flavors are balanced and vibrant. Serve the Cod Asa Wat hot, accompanied by fresh injera, allowing everyone to enjoy the dish as part of a communal meal. The injera will soak up the rich sauce, enhancing the overall experience.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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