Caldo Michi

Name: Caldo Michi
Total time: 2700 s
Yield: 4 Servings
Cuisine: American
Ingredients: 1 large fish or 2 medium (catfish, tilapia, or carp) whole, cut into pieces, with the head and tail; 2 zucchinis, sliced; 2 carrots, peeled and sliced; 3 Roma tomatoes, quartered lengthwise; Optional: 1-2 stalks of celery, chopped to taste; 1 onion, sliced into quarters; 2 chilaca peppers or any that add color, cleaned and seeded, cut into pieces; 2 tablespoons oil; 2 cloves garlic; 2 tablespoons vinegar; 4 sprigs fresh cilantro, finely chopped; Pepper to taste; Salt to taste; Red or green serrano pepper, sautéed and seeded to taste; 2 pickled jalapeños, deveined and sliced; Limes to taste; Hot sauce to taste; As needed, warm tortillas or tostadas

Cynthia Serena @cynthiaserena

Guadalajara

Why is it called Caldo Michi? Its name in Nahuatl means "fish", and it's a traditional dish from Jalisco, also prepared in Michoacan and Colima with their own recipes. Caldo Michi in the style of La Barca Jalisco is delicious and super nutritious, ideal even for curing a hangover. I had 400 grams of shrimp and decided to add them for more vitamins and flavor. These recipes are meant to get our kids used to eating everything. At first, you'll help them by checking their fish and removing the bones, but it's up to you to get them accustomed. My kids were eating it on their own by the age of 3 or 4.

Cynthia Serena @cynthiaserena

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Ingredients

45 Minutes

4 Servings

1large fish or 2 medium (catfish, tilapia, or carp) whole, cut into pieces, with the head and tail
2zucchinis, sliced
2carrots, peeled and sliced
3Roma tomatoes, quartered lengthwise
Optional: 1-2 stalks of celery, chopped to taste
1onion, sliced into quarters
2chilaca peppers or any that add color, cleaned and seeded, cut into pieces
2 tablespoonsoil
2 clovesgarlic
2 tablespoonsvinegar
4 sprigsfresh cilantro, finely chopped
Pepper to taste
Salt to taste
Optional
Red or green serrano pepper, sautéed and seeded to taste
2pickled jalapeños, deveined and sliced
Limes to taste
Hot sauce to taste
As needed, warm tortillas or tostadas

Saved

Steps

45 Minutes

1

The key to the recipe is the fish. Wash it well, check if it has any insides, clean it again, and run the knife against the skin to see if it has any scales. Make your fish as clean as possible, then dry it. Season the fish pieces with pepper and salt and set aside.
2

In a deep pot with preheated oil, sauté the garlic and onion, then the tomatoes. Transfer everything to your blender. Quickly pass the fish pieces through the oil in the pot for a maximum of 15 seconds per side, being careful not to overcook them. Set the seared fish aside, then blend everything very well.
3

Note: Caldo Michi doesn't usually include shrimp, but I had some and used them. At the fish market, the vendor offered me shrimp heads for free. I washed the heads, boiled 1 liter of water with a clove of garlic, a piece of onion, and 4 bay leaves. Once the water boiled, I added all the shrimp heads. After 5 minutes, I removed the heads. Then, in the deep pot, I sautéed the vegetables a bit (I added two half-cooked sliced potatoes).
4

Remove the potatoes and carrots and set aside. In the pot with oil, pour in your blended sauce. I don't like to strain it, so I blend it very well, but it's up to you. Let it season over high heat, then add water or broth like the one I made with the shrimp, enough to make a good broth. Check the broth when it's boiling, lower the heat, add the fish, peppers, cilantro, marjoram, sliced carrots, potatoes, chopped celery, and vinegar.
5

With the broth boiling, add the cleaned whole shrimp along with the zucchini (note: you can add the zucchini earlier, but they overcook and taste bad. My great-grandmother used to say to season them to your taste, and you and your kids will like them more). I left it covered for about three minutes and served a large piece of fish, shrimp, and a bit of all the vegetables. It's delicious with lots of lime, in my opinion.