Southwestern Fish Stew
Because the fish does not need to cook much longer than 15-20 minutes, and because the shrimp is pre-cooked and many of the ingredients are canned, this is a meal that can be assembled rather quickly at the last minute.
1 can (14.5 oz) diced or crushed tomatoes
3 c. water
2 Tbsp. lime juice
1 c. black beans (from can, drained & rinsed)
½ c. whole kernel sweet corn (from can, drained)
½ lb. catfish filet (or other mild fish)
½ lb. medium shrimp (cooked, frozen, peeled & deveined)
1 c. fresh cilantro leaves
Salt & Pepper to taste
Cooked orzo or ditalini for serving
1. In a 3-quart sauce pan or soup pot, combine tomatoes, water, and lime juice. Turn heat on medium-high.
2. Add black beans and corn. Stir.
3. Cut catfish into slightly-larger-than-bite-sized pieces and gently drop into pot.
4. Add shrimp and a large pinch of the cilantro leaves. Stir lightly.
5. Cook soup for about 10 minutes on medium-high.
6. Reduce heat and simmer on medium-low for another 10 minutes.
7. To serve: put cooked orzo or ditalini in serving bowl and top with generous pinch of cilantro leaves. Ladle hot stew over top of cilantro & noodles and stir gently to incorporate.