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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
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Cast Iron Dutch Pot
➤ Frying Kirkland Grapeseed Oil 2L
➤ Morton Kosher Salt 3lbs
➤ Adjustable Pepper Grinder, Clear
➤ Spicy World Black Peppercorn 16-oz bag
➤ Commercial Plastic Cutting Board 24"x18"
➤ Ex-Large Bamboo Cutting Board 18"x14"
➤ Wusthof Pro Cook’s Knife 12-inch
➤ 12-inch Chef's Knife
➤ Cuda 10" Fillet Knife
➤ Multi Length 8-piece Wooden Spoons
➤ Box Grater Large Stainless Steel, Zester, Slicer
➤ Maggi Chicken Stock (Dry) No MSG 16-oz
➤ Porcelain Ramekin Pinch Bowls 6-ea
PHOTOGRAPHY EQUIPMENT 🎥
➤ Canon EOS 70D Food Photography & Video $1049.99
➤ GoPro HERO4 Black $199.00