Soups & StewsMedium

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: 2 litres Water; 3 cloves Garlic; 2 tbsp Sugar (optional); 600 g Cleaned catfish, cut into chunks; 2 Sliced courgettes; 1 raja Mexican cinnamon; 1 White onion; 1 Chayote en cubos; 2 Árbol chillies; 3 Guajillo chillies desvenados; 4 sprigs Fresh coriander; 3 Tomatoes; 1 litre Milk; 2 Limes; 3 tbsp Cornstarch; 4 Mazapanes De la Rosa; 1 tsp Salt; 2 Sliced carrots

4.0(1 rating)

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

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 3 Jun 2026

Freshwater catfish soup from Jalisco.

Servings

Custom:

💰 Estimated cost: £23.37

£3.90 per person

* Approximate prices based on UK supermarkets

Ingredients

2 litres Waterfind
3 cloves Garlicfind
2 tbsp Sugar (optional)find
600 g Cleaned catfish, cut into chunksfind
2 Sliced courgettesfind
1 raja Mexican cinnamonfind
1 White onionfind
1 Chayote en cubosfind
2 Árbol chilliesfind
3 Guajillo chillies desvenadosfind
4 sprigs Fresh corianderfind
3 Tomatoesfind
1 litre Milkfind
2 Limesfind
3 tbsp Cornstarchfind
4 Mazapanes De la Rosafind
1 tsp Saltfind
2 Sliced carrotsfind

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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

£23.37

Total cost

£3.90

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 litres of water and salt, and bring to the boil. Add the carrot and the chayote (the hardest vegetables first).
4
After 10 minutes, add the courgettes. Cook 5 minutes more.
5
Add the pieces of catfish and cook over medium heat for 10-12 minutes until the fish is cooked.
💡 Do not stir the fish too much so it does not break apart.
6
Serve in plates hondos with chopped fresh coriander and lime to taste.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.