In search of a wholesome dish that boasts high protein and low-fat content? This soup is the solution. Influenced by the West, the combination of fish and potatoes creates a delightful union. Every spoonful is guaranteed to gratify both your palate and appetite.
Ingredients Required to Make YeAsa Ena YeDinich Shorba
- 4 russet potatoes, peeled and cut into 1-inch cubes
- 1 medium yellow onion, diced
- 2 tablespoons oil
- 3 cups water
- 1 pound firm white fish (halibut, cod, seabass), cut into 1-inch cubes
- 2 cups whole milk
- ¼ cup unsalted butter
- 1 teaspoon mitmita (optional)
- Salt and pepper, to taste
How to Make YeAsa Ena YeDinich Shorba (Step-by-Step Tutorial)
- Place the potato cubes in a pot and add enough water to cover them by 2 inches. Bring to a boil over medium heat. Stir and cook until the potatoes are al dente but not fully cooked or mushy, about 5–7 minutes. Remove from heat, drain, and set aside.
- In a separate pot, sauté the diced onions in oil over medium heat until they are translucent and beginning to brown, about 5 minutes.
- Add 3 cups of water, the parboiled potatoes, and the fish to the pot. Mix well. Cook, stirring occasionally, until the potatoes are fully cooked, about 10 minutes.
- Add the whole milk, unsalted butter, mitmita (if using), and salt and pepper to taste. Mix well.
- Turn down the heat to low and cook, stirring occasionally, for 5 minutes to warm everything through and combine the flavors.
- Remove the pot from the heat and serve the Ethiopian Potato and Fish Stew hot.
Equipment Recommendations to Make YeAsa Ena YeDinich Shorba
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YeAsa Ena YeDinich Shorba Recipe
YeAsa Ena YeDinich Shorba (Fish & Potato Soup) Recipe
5
servingsIn search of a wholesome dish that boasts high protein and low-fat content? This soup is the solution. Influenced by the West, the combination of fish and potatoes creates a delightful union. Every spoonful is guaranteed to gratify both your palate and appetite.
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Ingredients
4 russet potatoes, peeled and cut into 1-inch cubes
1 medium yellow onion, diced
2 tablespoons oil
3 cups water
1 pound firm white fish (halibut, cod, seabass), cut into 1-inch cubes
2 cups whole milk
¼ cup unsalted butter
1 teaspoon mitmita (optional)
Salt and pepper, to taste
Directions
- Place the potato cubes in a pot and add enough water to cover them by 2 inches. Bring to a boil over medium heat. Stir and cook until the potatoes are al dente but not fully cooked or mushy, about 5–7 minutes. Remove from heat, drain, and set aside.
- In a separate pot, sauté the diced onions in oil over medium heat until they are translucent and beginning to brown, about 5 minutes.
- Add 3 cups of water, the parboiled potatoes, and the fish to the pot. Mix well. Cook, stirring occasionally, until the potatoes are fully cooked, about 10 minutes.
- Add the whole milk, unsalted butter, mitmita (if using), and salt and pepper to taste. Mix well.
- Turn down the heat to low and cook, stirring occasionally, for 5 minutes to warm everything through and combine the flavors.
- Remove the pot from the heat and serve the Ethiopian Potato and Fish Stew hot.
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