Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne (optional)
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup low-sodium chicken or seafood stock
- 1/2 cup heavy cream or coconut milk for dairy-free
- 1/2 lb cod or halibut, flaked
- 1/2 lb shrimp, peeled and deveined
- Salt and pepper to taste
- Fresh cilantro, lime wedges, and sour cream for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes.
- Add garlic, paprika, cumin, and cayenne; stir 1 minute until fragrant.
- Stir in tomatoes (with juices), black beans, and stock. Bring to a simmer and cook 10 minutes.
- Reduce heat to low. Stir in cream or coconut milk, then gently add flaked fish and shrimp. Cover and cook 5–6 minutes, until shrimp are pink and fish flakes easily.
- Season with salt and pepper. Serve with fresh cilantro, lime wedges, and a dollop of sour cream.
Notes
- For extra heat, add diced jalapeño with the vegetables.
- Ensure shrimp are fully cooked—no gray or translucent parts remain.
- Vegetarian option: omit seafood, add diced sweet potato and extra beans.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 31 g
- Cholesterol: 115 mg
