Fish Chowder

I put together this lively, colorful soup in a flash. The diced tomatoes, corn and dark beans look dramatic and taste wonderful in the chowder. Great bread is a necessity. A tangy green salad would be terrific too. If you don't have the cumin and mustard seeds, add some herbs or spices that you have on hand (oregano and/or thyme would be good) or just eliminate them.

2 tbl. olive oil

2 tbl. cumin seeds

2 tbl. mustard seeds

salt and pepper to taste

1 medium onion, chopped

3 stalks celery, thinly sliced

1 carrot, sliced

1 28 oz. can diced tomatoes (I use Glen Muir)

1 lb. cod fillet, cut into chunks

1 package frozen corn

1 15 oz can black or azuki beans, drained

handful cilantro, chopped (optional)

In a large pot or dutch oven, heat olive oil and add cumin seeds, mustard seeds, salt and pepper. On medium heat, saute for a few minutes until the spices darken and become fragrant. Add onions and saute, stirring occasionally, until onions are translucent. Add celery and carrot and continue to saute for another 5 minutes.

Add diced tomatoes. Fill empty tomato can with cold water and add the water to the pot. Bring to a boil and then reduce heat and simmer for 30 minutes, stirring occasionally. Add cod and simmer gently until cod is almost cooked (a few minutes). Add frozen corn and drained beans. Continue to simmer for another 4 minutes. Add cilantro, if desired.

Notes:To make the chowder more substantial add 1/2 cup white rice after the tomatoes and water are added.