The Angler's Table

Great seafood recipes shared by great chefs

Mexican Fish Soup

 By Yanni  www.fishermansbelly.com

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.

Caldo Michi has its origins from the coastal Mexican state of Michocan. It is considered the traditional fish soup of the state. Although a few ingredients can vary, its large and varied vegetables are always present, as is its simple stock. However, the size and type of fish can also vary, even from salt water to fresh.

I’ve put together a Caldo Michi Mexican fish soup recipe with fresh yellowtail and lots of 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, as I’ve made it often and still love it. I hope you try it. No matter which fish you use, I’m sure it’ll turn out great!

Caldo Michi Fish Soup (serves 4)

1 lb 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!