We typically reserve Monday’s for some sort of fish dish. We had skipped these the past couple of weeks for various reasons, but we are back on track! Tonight was inspired by three things:
- Our recent lack of fish
- The chillier, rainy day we had here in New England
- Seeing some black bean soup recipes while perusing the internet
It was perfect. We had some leftover vegetables from last week that I wanted to use up. Plus, we still had some haddock frozen from Jake’s fishing trip a few weeks ago and fresh garden tomatoes his parent’s gave us a week ago. Additionally, we always carry black beans in our pantry and extra jumbo frozen shrimp in our freezer.
I didn’t follow a specific recipe for this one – just played on the seasonings that I knew were in some other black bean/taco type dishes I had made before. Here’s what you’ll need:
- 1 red bell pepper
- 1 green bell pepper
- 1/2 medium onion
- 2 tomatoes
- 2 ears of corn
- 1 can of low sodium black beans
- 3 cups chicken broth
- haddock (A pound or less is fine)
- shrimp (I used 10 extra jumbo)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 1 teaspoon garlic powder
- 1/2 teaspoon jalapeño pepper powder (optional)
I small chopped one red bell pepper, one green bell pepper, and half a sweet onion. I sauteed that in a pot with a drizzle of olive oil until soft.
I then chopped up two tomatoes and put them in the pot. I let the tomato juices render out for about 5 minutes.
I added kernels from 2 ears of corn, a can of rinsed and drained black beans, and approximately 3 cups of chicken broth. Ok, you caught me. I added a splash of red wine, too. 🙂
I added all the seasonings that I mentioned in the list above. Everything simmered for about 10 minutes while I filleted the skin off the haddock.
I actually had decided to use my immersion blender to blend some of the vegetables to give a slightly thicker consistency. Finally, I added the chunks of haddock and added some frozen shrimp. I let it cook for another 5-10 minutes (since the fish and shrimp cook quickly). I finished it off with a squirt of lime juice. Then, it was ready to serve.
I didn’t have any ripe avocados or cilantro on hand, but those would be wonderful additions. In that case, you might even want to add extra lime or serve with lime wedges.
Overall, I was actually surprised that the fish flavors melded with the black bean soup flavors. I think because the haddock is so mild, it takes on the flavors of whatever you cook it in. Although not the most attractive looking soup, I would make this again! I would love to hear if you try this with some adaptations!