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Photo of Mexican style and black bean fish soup by WW

Mexican style and black bean fish soup

Total Time
16 hr
8 hr 20 min
7 hr 40 min
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 beans

1 cup(s), (200g)

Olive oil

1 tbs

Red onion

1 medium, chopped


2 clove(s), crushed

Ground cumin

1 tsp

Vegetable stock

6 cup(s), (1.5L)


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


  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.


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.