📝 About This Recipe
Originating from the shores of Lake Chapala in Jalisco, Caldo Michi is a vibrant, soul-warming fish soup that celebrates the marriage of fresh water and earth. 'Michi' comes from the Nahuatl word for fish, and this recipe delivers a complex broth enriched with pickled jalapeños, aromatic herbs, and a medley of tender garden vegetables. It is a light yet deeply satisfying masterpiece that perfectly captures the rustic elegance of traditional Mexican lakeside cooking.
🥗 Ingredients
The Fish and Marinade
- 2 pounds Catfish or Tilapia fillets (cut into large 3-inch chunks; traditionally catfish is used)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Salt (to season the fish)
The Aromatic Base
- 3 tablespoons Olive oil (or vegetable oil)
- 1 medium White onion (finely chopped)
- 3 pieces Garlic cloves (minced)
- 3 large Roma tomatoes (finely diced)
- 1/4 cup Pickled jalapeños (sliced, plus 2 tablespoons of the pickling juice)
The Vegetables and Broth
- 2 medium Carrots (peeled and sliced into rounds)
- 2 medium Zucchini (sliced into half-moons)
- 1 piece Chayote (peeled and diced into 1-inch cubes)
- 2 medium Potatoes (peeled and cubed)
- 8 cups Fish stock (or water for a lighter taste)
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1/2 cup Fresh Cilantro (roughly chopped)
For Serving
- 2 pieces Avocado (sliced)
- 3 pieces Lime wedges (for squeezing over the soup)
- 12 pieces Corn tortillas (warmed)
👨🍳 Instructions
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1
Place the fish chunks in a glass bowl and toss with lime juice and a teaspoon of salt. Let them marinate in the refrigerator for 15-20 minutes while you prep the vegetables.
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2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until shimmering.
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3
Add the chopped onion and cook for 4-5 minutes until translucent and soft.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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5
Add the diced tomatoes and cook for 8 minutes, stirring occasionally, until they break down into a thick, jammy paste.
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6
Pour in the fish stock (or water) and the pickling juice from the jalapeños. Bring the liquid to a gentle boil.
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7
Add the carrots, potatoes, and chayote to the pot. These take the longest to cook, so let them simmer for about 12-15 minutes.
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8
Add the sliced zucchini, the pickled jalapeño slices, and the dried oregano (rub the oregano between your palms as you add it to release the oils).
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9
Simmer for another 5 minutes until the zucchini is just tender but still vibrant green.
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10
Carefully lower the marinated fish pieces into the simmering broth. Do not stir too vigorously, as the fish is delicate.
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11
Cook the fish for 5-7 minutes. The fish is done when it is opaque and flakes easily with a fork.
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12
Taste the broth and adjust the seasoning with more salt if necessary. Stir in the fresh cilantro right before turning off the heat.
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13
Ladle the hot soup into deep bowls, ensuring everyone gets a generous portion of fish and a mix of all the vegetables.
💡 Chef's Tips
Always use a firm white fish; if you can't find catfish, Red Snapper or Halibut are excellent substitutes that won't fall apart. The secret to a great Caldo Michi is the 'sofrito'—don't rush the tomato and onion step, as this builds the base flavor. If you prefer a spicier kick, mash one of the pickled jalapeños into the broth while it simmers. Be careful not to overcook the vegetables; they should be tender but hold their shape to provide texture to the stew. Using a homemade fish stock made from heads and bones will elevate this dish from good to restaurant-quality.
🍽️ Serving Suggestions
Serve with plenty of warm, thick corn tortillas for dipping into the flavorful broth. Top each bowl with fresh avocado slices to add a creamy contrast to the acidic broth. Pair with a cold Mexican Lager or a crisp, dry Sauvignon Blanc to balance the heat of the jalapeños. A side of salsa macha or extra lime wedges on the table allows guests to customize their spice and acidity levels. For a complete meal, serve a simple white rice on the side to soak up the remaining soup.