Mexican cuisine · Soups & Stews

Caldo Michi

Clear fish broth from Jalisco with carrot, chayote and serrano chili, in which the fillet cooks for just a few minutes.

Ingredients · for 4 servings

• 700 g catfish fillet (or pike-perch)
• 2 carrots
• 1 chayote (or 1 zucchini)
• 2 tomatoes
• 1 white onion
• 3 garlic cloves
• 2 serrano chilis
• 1.2 l vegetable broth
• 1/2 bunch cilantro
• 2 limes
• 3 tbsp oil
• Salt, pepper

Instructions

1. Cut the fish fillet into 4 cm pieces, drizzle with the juice of half a lime and a little salt, and chill until needed.
2. Finely chop the onion and garlic, peel the carrots and chayote and cut into 1 cm cubes, dice the tomatoes and halve the chilis lengthwise.
3. Heat the oil in a wide pot and sauté the onion and garlic over medium heat for 4 min until translucent, then add the tomatoes and cook down for 5 min.
4. Pour in the vegetable broth, add the carrots, chayote and chilis, and simmer uncovered for 12–15 min until the vegetables are just tender.
5. Lower the heat, add the fish pieces and let them poach just below a simmer for 5–6 min, until the fillet is white and opaque — don't let it boil or it will fall apart.
6. Season with salt, pepper and lime juice, sprinkle generously with chopped cilantro and serve hot with lime wedges.