Mexican style and black bean fish soup
- Total Time
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.
dried black beans1 cup(s), (200g)
olive oil1 tbs
red onion1 medium, chopped
fresh garlic2 clove(s), crushed
ground cumin1 tsp
vegetable stock6 cup(s), (1.5L)
fresh corn3 individual
chilli flakes½ tsp
canned diced tomatoes400 g
orange sweet potato (kumara)350 g, cut into 2cm pieces
Ling fillet600 g, cut into 2cm pieces
fresh coriander½ cup(s), chopped
- 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.
- 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.
- 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).
- 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.