Asa Shorba

Ingredients

• 600 g (1 1/3 lb)tilapia or Nile perch fillets — cut into chunks
• 1yellow onion — finely chopped
• 3 clovesgarlic — minced
• 1 tbspfresh ginger — minced
• 2tomatoes — chopped
• 1green chili — slit
• 1 tspberbere
• 2 tbspoil
• 5 cupsfish stock or water
• 1 tbsplemon juice
• 1 tspfine salt

Method

1. Begin by finely chopping 1 yellow onion and mincing 3 cloves of garlic. Grate 1 tablespoon of fresh ginger. Dice 2 tomatoes and slice 1 green chili thinly, removing seeds if you prefer less heat. Cut 600 g (1 1/3 lb) of tilapia or Nile perch fillets into bite-sized pieces.
2. In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and takes on a pale golden color. This should take about 5 to 7 minutes, indicating the onions are sweet and ready for the next step.
3. Add the minced garlic and grated ginger to the pot. Stir continuously for about 1 minute, until the garlic is fragrant and the ginger releases its aroma. This ensures that the garlic and ginger infuse the oil with their flavors.
4. Sprinkle 1 teaspoon of berbere into the pot. Stir it into the onion mixture for about 1 minute, allowing the spice to bloom in the hot oil. This step is crucial for releasing the full flavor of the berbere, enhancing the depth of the dish.
5. Add the diced tomatoes and sliced green chili to the pot, stirring to combine. Pour in 5 cups of fish stock or water, and add the fish pieces. Bring the mixture to a gentle simmer, ensuring the liquid covers the fish. Let it cook until the fish is opaque and flakes easily with a fork, and the broth has developed a rich body, about 15 to 20 minutes.
6. Stir in 1 tablespoon of lemon juice and 1 teaspoon of fine salt, adjusting to taste. The lemon juice will brighten the flavors, while the salt enhances them. Once satisfied with the seasoning, ladle the Asa Shorba into warm bowls and serve hot, inviting everyone to enjoy this comforting Ethiopian soup.