22 Jun 2024
Easter Treat: Ethiopian Fish Stew
Expat Cookbook

Easter Treat: Ethiopian Fish Stew


As a reflection of the wide global reach Christianity has had, Your Living City’s Easter treat for 2018 draws inspiration from Ethiopia’s Christian traditions of feasting on the country’s delectable range of local fish, veg, fruit, nuts, herbs and spices….

… perfect for sharing with family and friends with adventurous taste palettes!



1 large onion, peeled and quartered

3 cloves garlic, peeled

3 cm long fresh old ginger, peeled and quartered

2 tsp ground cinnamon

½ tsp ground cardamom

½ tsp allspice

½ tsp ground coriander

2 tsp ground cumin

2 tsp tumeric

½ tsp ground nutmeg

¼ tsp ground cloves

6 pinches paprika

3 pinches cayenne pepper


1 x 400g tin whole tomatoes, pureed in its juices

100 ml water

350 g fresh tilapia* fillet, cut into chunks

400 g peeled roasted sweet chestnuts**

4 tbsp honey

Extra virgin olive oil

4 springs fresh coriander, leaves only



* If the fish variety native to Ethiopia is not available, get the Southeast Asian varieties used in Thai restaurants in Stockholm.

** Smaller chestnuts are naturally sweeter.


  1. Finely chop onion, garlic and ginger in a processor; stir-frying in heated olive oil in a pot over a medium flame this chopped mixture till the bulbs are translucent and you can smell the ginger.
  2. Stir in the cinnamon, cardamom, allspice, ground coriander, cumin, turmeric, nutmeg, cloves, paprika and cayenne pepper until fragrant.
  3. Stir in tomatoes and water; seasoning with salt and bringing to a boil.
  4. Add the fish to simmer for 5 minutes until all the chunks turn an opaque white.
  5. Add chestnuts and honey; cooking a further 3 minutes.
  6. Serve hot, garnished with coriander leaves.

Serves 2

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