Dec 9, 2018

Mexican Fish Soup Recipe: Caldo Michi

If you have any questions about this recipe, just leave them on the YouTube video and I'll get back with you ASAP!

Caldo Michi came from native fishermen along Mexico's

central coast. It's a rich Mexican fish soup recipe that has

it all. Onions, carrots, cabbage, cilantro, sweet peppers,

jalepeno, zucchini, potatoes, bell peppers, celery, chicken

stock and oh, did I mention fresh fish? Healthy, yummy and

easy to make, this one pot dish warms the coldest of nights.

I've put together this Mexican fish soup recipe with fresh yellowtail and lots of common Mexican hardy vegetables. This recipe was passed along to me by my Mexican car mechanic, Manual, who was born in Michocan. He also is a fisherman and an avid cook. I thanked him for this great recipe. I've made it plenty of times and still love it. I hope you try it. No matter which fish you use, I'm sure it'll turn out great!

Mikey and his winter-time yellowtail!!

I have another Mexican fish soup made with chocolate mole,

very yummy and traditional, here's the link: CALDO DE PESCADO.

Caldo Michi Fish Soup (serves 4)

1 pound yellowtail fillet cut into 2-inch cubes

3-4 tablespoons grape seed oil

15-oz canned garbanzo beans, drained

¼ cup sliced white onion

½ cup sliced white cabbage

1 yellow sweet pepper whole

1 jalapeno pepper whole

3 whole tomatoes, grated

3 carrots, large cut

3 celery stalks, large cut

1 zucchini, thin rounds

3 potatoes, large cut

1 bundle cilantro, medium chopped

2 tablespoons chicken stock powder

8 cups of water

2 small limes juiced (or, 1 large lime)

1 small lime thinly sliced

Begin Making This Mexican Fish Soup Recipe

1. Start by adding the grapeseed oil to a hot soup pot

and then sauteing the onions, cabbage, yellow and jalapeno

pepper for 3-4 minutes. Don't forget to add a pinch of salt

and coarse black pepper.

2. Now add the grated tomato and then continue to saute

for another 4-5 minutes.

3. Pour in 8 cups of water, and then start adding the celery,

carrots, bell peppers, zucchini, and potatoes. After you add

the vegetables, add the dry chicken stock powder and stir.

Cook over a medium heat until the potatoes become tender. Check easily for potato tenderness by piercing a potato chunk with a small sharp knife. If the potato offers any resistance to the knife, the potatoes are not tender yet.

4. After the potatoes are tender, start adding your fish. And,

finally add the drained garbanzo beans. Cook for another

5 minutes and then turn off the heat. Now add the juice of

your lime(s), and garnish with chopped cilantro and 3-4 lime

slices. Enjoy!

Need Some Kitchen Stuff? 🙂

Here's a great way to support Fisherman's Belly. Use our amazon links to purchase items you may need. You don't pay extra but, Amazon sends us a small commission on your purchase. Just click on the links below, take a look and shop around. Thanks, Yanni

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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶

➤ Cast Iron Dutch Pot

http://amzn.to/2DIme2h ➤ Frying Kirkland Grapeseed Oil 2L

http://amzn.to/2CrNNj1 ➤ Morton Kosher Salt 3lbs

http://amzn.to/2AiewJN ➤ Adjustable Pepper Grinder, Clear

http://amzn.to/2AsoiZG ➤ Spicy World Black Peppercorn 16-oz bag

http://amzn.to/2CTif3a ➤ Commercial Plastic Cutting Board 24"x18"

http://amzn.to/2COJkom ➤ Ex-Large Bamboo Cutting Board 18"x14"

http://amzn.to/2EXy1uL ➤ Wusthof Pro Cook’s Knife 12-inch