Fish 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 setting it aside. Mince 3 cloves of garlic and 1 tablespoon of fresh ginger. Dice 2 tomatoes and slice 1 green chili, removing seeds if you prefer less heat. Cut 600 g (1 1/3 lb) of tilapia or Nile perch fillets into bite-sized pieces and set them aside for later use.
2. In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sweat it gently, stirring occasionally, until it becomes soft and takes on a pale golden color. This should take around 5 to 7 minutes, and the onion should have a sweet aroma.
3. Add the minced garlic and ginger to the pot, stirring them into the onions. Cook for another 2 minutes until the garlic is fragrant and the ginger releases its aroma. Be careful not to let the garlic brown, as this can make it bitter.
4. Sprinkle 1 teaspoon of berbere into the pot, stirring it into the onion, garlic, and ginger mixture. Allow the spice to bloom in the oil for about a minute, which helps to release its flavors and aromas, transforming it from a raw spice to a rich, aromatic base.
5. Add the diced tomatoes and sliced green chili to the pot. Stir them in and cook for about 3 minutes until the tomatoes begin to break down and meld with the spices, forming a cohesive base for the shorba.
6. Pour in 5 cups of fish stock or water, stirring to combine with the aromatic base. Add the fish pieces to the pot, ensuring they are submerged in the liquid. Bring the mixture to a gentle simmer and cook for about 10 to 15 minutes. The fish should be opaque and tender, and the broth should have a slightly thickened body.
7. Stir in 1 tablespoon of lemon juice and 1 teaspoon of fine salt, adjusting to taste. The lemon juice adds brightness and balances the flavors. Once the seasoning is to your liking, ladle the Fish Shorba into warm bowls, ensuring each serving has a generous amount of fish and broth. Serve hot, inviting everyone to enjoy this comforting dish.