YeAsa Ena YeDinich Shorba (Fish & Potato Soup) Recipe 

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)

  1. 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.
  2. In a separate pot, sauté the diced onions in oil over medium heat until they are translucent and beginning to brown, about 5 minutes.
  3. 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.
  4. Add the whole milk, unsalted butter, mitmita (if using), and salt and pepper to taste. Mix well.
  5. Turn down the heat to low and cook, stirring occasionally, for 5 minutes to warm everything through and combine the flavors.
  6. 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 from 1 vote
Recipe by Sara Seife Course: Lunch, Dinner, SoupsCuisine: EthiopianDifficulty: Medium
Servings

5

servings

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.

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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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Sara Seife
Sara Seife

Sara is a blogger, nutritionist, and recipe engineer who loves to create and share Ethiopian food recipes and guides. She is the Chief Editor of The Ethiopian Food, an online platform that aims to help people all over the world learn about and enjoy Ethiopian cuisine. Sara is passionate about sharing her love of Ethiopian food and culture with others, and she hopes that her recipes and guides will help people to create delicious and authentic Ethiopian meals at home.

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