Mexican style and black bean fish soup

Total Time
16:00
Prep
8:20
Cook
7:40
Serves
6
Difficulty
Moderate
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
  • fresh garlic
    2 clove(s), crushed
  • ground cumin
    1 tsp
  • vegetable stock
    6 cup(s), (1.5L)
  • fresh corn
    3 individual
  • chilli flakes
    ½ tsp
  • canned diced tomatoes
    400 g
  • orange sweet potato (kumara)
    350 g, cut into 2cm pieces
  • Ling fillet
    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.
Notes
TIPS: You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, snapper or flathead. ON THE STOVETOP - If you don’t have a slow cooker, cook soup in a large covered saucepan over medium heat for 1 hour. Add sweet potato and corn for the last 30 minutes of cooking, and fish for last 5 minutes.

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