Sopas y CaldosMedium

Caldo Michi (Jalisco Fish Soup)

Name: Caldo Michi (Jalisco Fish Soup)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 4 Mazapanes De la Rosa; 1 litre Milk; 3 tbsp Cornstarch; 1 raja Mexican cinnamon; 2 tbsp Sugar (opcional); 600 g Bagre limpio en trozos; 3 Tomatoes; 1 White onion; 3 cloves Garlic; 3 Guajillo chillies desvenados; 2 Árbol chillies; 2 Courgettes en rodajas; 1 Chayote en cubos; 2 Carrots en rodajas; 2 litres Water; 1 tsp Salt; 4 sprigs Fresh coriander; 2 Limes

60 min (20 prep + 40 cook) Medium 6 servings Jalisco

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Freshwater catfish soup from Jalisco.

About this recipe

Freshwater fish soup made with catfish, vegetables and chillies, traditional from the shores of Lake Chapala in Jalisco.

History & Origin

Caldo michi is one of the most emblematic dishes from the shores of Lake Chapala, Mexico's largest lake in the state of Jalisco. This freshwater fish soup has pre-Hispanic roots dating back to the Coca and Cazcan peoples who inhabited the area before the Spanish arrival. The name "michi" comes from the Nahuatl "michin" meaning "fish". For centuries, fishermen from Lake Chapala prepared this broth with the species they caught: catfish, carp and charal. The original recipe was extremely simple: fish cooked in water with chillies, tomato and herbs. Over time, ingredients like onion, garlic and various vegetables were incorporated. The traditional caldo michi is distinguished by its light but flavoursome broth, with a spicy touch from the chile de arbol and the earthy flavour of guajillo chilli.

Estimated cost

£7.00

Total cost

£1.17

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

220

Calories

25g

Protein

18g

Carbohydrates

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Rehydrate the guajillo chillies and of árbol in hot water for 15 minutes. Blend them with the tomato, the onion and the garlic.
2
Strain the sauce and fryla in a large pot with a little oil for 5 minutes.
3
Add 2 litros of water, salt and deja hervir. Add the carrot and the chayote (the verduras more duras primero).
4
After 10 minutes, add the courgettes. Cook 5 minutes more.
5
Add the trozos of bagre and cook over medium heat for 10-12 minutes until the fish it is cooked.
💡 No muevas mucho the fish for that not deshaga.
6
Serve in plates hondos with chopped fresh coriander and lime to taste.