Soups & BrothsMedium

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 chiles desvenados; 2 Árbol chiles; 2 Zucchini en rodajas; 1 Chayote en cubos; 2 Carrots en rodajas; 2 litres Water; 1 tsp Salt; 4 sprigs Fresh cilantro; 2 Limes

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

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: May 12, 2026

Freshwater catfish soup from Jalisco.

Servings

Custom:

💰 Estimated cost: $0.00

$0.00 per person

* Approximate prices based on UK supermarkets

Ingredients

4 Mazapanes De la Rosa~$0.00find
1 litre Milk~$0.00find
3 tbsp Cornstarch~$0.00find
1 raja Mexican cinnamon~$0.00find
2 tbsp Sugar (opcional)~$0.00find
600 g Bagre limpio en trozos~$0.00find
3 Tomatoes~$0.00find
1 White onion~$0.00find
3 cloves Garlic~$0.00find
3 Guajillo chiles desvenados~$0.00find
2 Árbol chiles~$0.00find
2 Zucchini en rodajas~$0.00find
1 Chayote en cubos~$0.00find
2 Carrots en rodajas~$0.00find
2 litres Water~$0.00find
1 tsp Salt~$0.00find
4 sprigs Fresh cilantro~$0.00find
2 Limes~$0.00find

Equipment & tools

What you need to cook this recipe.

Blender

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About this recipe

Freshwater fish soup made with catfish, vegetables and chiles, 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 chiles, 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 chile.

Estimated cost

$7.00

Total cost

$1.17

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

220

Calories

25g

Protein

18g

Carbohydrates

Fat

Fiber

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Rehydrate the guajillo chiles 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 zucchini. 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 cilantro and lime to taste.