Caldo Michi (Michoacán Fish and Vegetable Soup)
A light, brick red chilli broth with chunks of white fish, carrot, potato and courgette, sharpened with lime.
- Time45 min
- LevelEasy
- Costabout £2.99 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the chillies in 250 ml of boiling water for 15 minutes. Blend with the tomatoes, chopped onion and garlic until smooth.
15 min - 2
Heat the oil in a large pan over a medium heat. Add the sliced onion and cook for 4 minutes, then pour in the chilli purée and fry for 5 minutes, stirring.
9 min - 3
Add the water, bay leaves, oregano, carrots and potatoes. Season with 1 tsp salt and simmer for 12 minutes.
12 min - 4
Add the courgettes and green beans and simmer for 6 minutes, until all the vegetables are tender.
6 min - 5
Slide in the fish chunks and poach very gently for 5 to 6 minutes, until opaque and flaking. Do not stir hard or they will break up.
6 min - 6
Add the lime juice, taste for salt, and serve in deep bowls with the lime wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.