Mexican style and black bean fish soup
2
Points®
Total time: 16 hr • Prep: 8 hr 20 min • Cook: 7 hr 40 min • Serves: 6 • Difficulty: Easy
Add extra iron and magnesium to this wonderful Mexican soup with black beans. Tomato, corn and coriander are paired with slow-cooked fish that is infused with the stock and is extra flaky.
Ingredients
Dried black beans
1 cup(s), (200g)
Olive oil
1 tbs
Red onion
1 medium, chopped
Garlic
2 clove(s), crushed
Ground cumin
1 tsp
Vegetable stock
6 cup(s), (1.5L)
Corn
3 cob(s), large
Dried chilli flakes
½ tsp
Canned diced tomatoes
400 g
Orange sweet potato (kumara)
350 g, cut into 2cm pieces
Ling, raw
600 g, cut into 2cm pieces
Fresh coriander
½ cup(s), chopped
Instructions
1
Place beans in a large bowl and cover with cold water. Cover and soak overnight. Drain. Transfer to a 4.5 litre (18-cup) slow cooker.
2
Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cumin and cook, stirring, for 30 seconds or until fragrant. Add stock and bring to the boil. Transfer to slow cooker.
3
Using a sharp knife, cut kernels from corn cobs. Discard cobs. Add corn kernels, chilli flakes, tomatoes and sweet potato to slow cooker. Cook, covered, on low for 7 hours (or high for 3 1/2 hours).
4
Add fish to slow cooker. Cook, covered, on high for 30 minutes. Season with salt and pepper. Sprinkle with coriander and serve with lime wedges.
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