Ethiopian Cod Wat with Sweet Potatoes and Braised Greens

Name: Ethiopian Cod Wat with Sweet Potatoes and Braised Greens
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 5 servings
Cuisine: African
Ingredients: 1 tablespoon olive oil; 1 tablespoon ghee; 2 yellow onions (medium, finely chopped); 4 clove garlic (minced); 1 fresh ginger (1 inch, grated); 2 tablespoon chili powder (Whole30 compliant); 1 teaspoon paprika; 0.5 teaspoon coriander; 0.5 teaspoon fenugreek; 0.25 teaspoon cardamom; 15 ounce diced tomatoes (undrained, Whole30 compliant); 2 cup chicken broth (Whole30 compliant); 1.5 pound cod fillet (cut into 1 1/2-inch pieces); 1 teaspoon salt; 0.5 teaspoon black pepper (ground); 2 sweet potatoes (large, peeled and cut into 1-inch chunks); 2 tablespoon coconut milk (full-fat, Whole30 compliant); 1 bunch collard greens (tough stems removed and chopped); 1 tablespoon apple cider vinegar

Flaky cod fillets simmered in a deeply aromatic and spicy Ethiopian wat, featuring rich spices, onions, ginger, and garlic, served with mashed sweet potatoes and tender braised collard greens.

Prep: 25 min
Cook: 45 min
Total: 1 hr 10 min
Servings: 5
Cuisine: African
Difficulty: Medium

Dietary

Whole30
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1 tablespoon ghee
2 yellow onions (medium, finely chopped)
4 clove garlic (minced)
1 fresh ginger (1 inch, grated)
2 tablespoon chili powder (Whole30 compliant)
1 teaspoon paprika
0.5 teaspoon coriander
0.5 teaspoon fenugreek
0.25 teaspoon cardamom
15 ounce diced tomatoes (undrained, Whole30 compliant)
2 cup chicken broth (Whole30 compliant)
1.5 pound cod fillet (cut into 1 1/2-inch pieces)
1 teaspoon salt
0.5 teaspoon black pepper (ground)
2 sweet potatoes (large, peeled and cut into 1-inch chunks)
2 tablespoon coconut milk (full-fat, Whole30 compliant)
1 bunch collard greens (tough stems removed and chopped)
1 tablespoon apple cider vinegar

Instructions

Sauté aromatics: Heat 1 tablespoon olive oil and 1 tablespoon ghee in a large pot or Dutch oven over medium heat. Add yellow onion and cook for 8-10 minutes, stirring occasionally, until deeply softened and lightly browned.
Add spices: Stir in minced garlic and grated fresh ginger, and cook for 1 minute until fragrant. Add chili powder, ground paprika, ground coriander, ground fenugreek, and ground cardamom. Cook for 1-2 minutes, stirring constantly, until spices are very fragrant.
Build the wat base: Add diced tomatoes and 1 1/2 cups chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to develop.
Cook fish: Season cod fillet pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Gently add the cod to the simmering wat, spooning sauce over the fish. Cover and cook for 7-10 minutes, or until the cod is opaque and cooked through.
Prepare sweet potatoes: While the wat simmers, place sweet potato chunks in a medium pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender. Drain well, return to the pot, and mash with 2 tablespoons coconut milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth and creamy.
Braise collard greens: In a separate large skillet, heat 1/2 tablespoon olive oil over medium heat. Add chopped collard greens and 1/2 cup chicken broth. Cover and cook for 8-10 minutes, stirring occasionally, until greens are tender. Stir in 1 tablespoon apple cider vinegar and season with a pinch of salt and pepper.
Serve: Serve the Ethiopian cod wat hot, accompanied by the mashed sweet potatoes and braised collard greens.

Notes

Ensure your chili powder is Whole30 compliant, often just ground chiles without additives. This wat reheats beautifully and the flavors deepen overnight.

Nutrition (per serving)

Calories: 425
Protein: 40.2 g
Carbohydrates: 44.5 g
Fat: 13.5 g
Fiber: 10.1 g
Sodium: 360 mg
Saturated Fat: 3.2 g
Sugar: 12.8 g
Cholesterol: 75 mg