Entree: Mexico – Colima, Western Mexico – Caldo Michi (Fisherman's Fish Soup)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1 1/2 lb (680 g) mixed firm white fish fillets (sierra, pargo/red snapper, or robalo/sea bass), skin removed and cut into 2-inch (5 cm) pieces
- Optional: 1/2 lb (225 g) raw medium shrimp, peeled and deveined
- 8 cups (1.9 L) fish stock or water (preferably fish stock)
- 1 cup (200 g) long-grain white rice, rinsed
- 3 tbsp (45 ml) vegetable oil
- 1 medium white onion, chopped (about 8 oz / 225 g)
- 4 garlic cloves, minced
- 4 medium roma tomatoes, roasted or blanched and blended (about 14 oz / 400 g)
- 2 medium carrots, sliced 1/4 in (about 6 oz / 170 g)
- 2 medium potatoes, peeled and 1/2 in cubes (about 10 oz / 285 g)
- 1 medium chayote, peeled and diced (about 8 oz / 225 g)
- 1 medium calabacita (zucchini), halved lengthwise and sliced (about 6 oz / 170 g)
- Kernels from 2 ears fresh corn (about 1 cup / 150 g) or 1 cup (150 g) frozen
- 2 serrano chiles, slit (or 1 jalapeno if milder)
- 1 bay leaf
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano (Mexican oregano if available)
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) chopped fresh epazote (optional, if available)
- 2 tbsp (30 ml) chopped fresh cilantro, plus extra for garnish
- 1 tbsp (15 ml) fresh lime juice, plus lime wedges for serving
- Garnishes: chopped raw white onion, sliced radishes, extra cilantro, warm corn tortillas

Instructions

Short Description:
A hearty coastal fish soup from Colima made with a mix of local firm white fish, bright vegetables, and a light tomato-garlic broth finished with cilantro and lime. Served with rice and warm corn tortillas, it is a complete, satisfying main course.

Regional Notes:
This Colima variation highlights local Pacific fish such as sierra, pargo (red snapper), or robalo (sea bass) and uses coastal vegetables like chayote and calabacita (zucchini). The broth is lighter and more tomato-forward than some inland stews and is finished with fresh cilantro and lime, reflecting Western Mexico seaside flavors.

1. Cook the rice: In a small pot, combine the rinsed rice with 1 3/4 cups (420 ml) water and a pinch of salt. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until tender. Remove from heat and let rest covered while you make the soup.
2. Prepare the tomato base: Roast or blanch the roma tomatoes until skins are blistered, then blend or finely chop to make a coarse tomato puree. Set aside.
3. Sauté aromatics: In a large heavy pot, heat the vegetable oil over medium heat. Add the chopped onion and cook 4–5 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.
4. Build the broth: Stir in the tomato puree and cook 2–3 minutes to mellow raw flavor. Add cumin, oregano, bay leaf, serrano chiles, and epazote (if using); cook 1 minute. Pour in the fish stock (or water) and bring to a simmer.
5. Cook root vegetables: Add the carrots, potatoes, and corn kernels to the simmering broth. Simmer gently, uncovered, for 12–15 minutes until the potatoes and carrots are nearly tender.
6. Add chayote and calabacita: Stir in the diced chayote and zucchini; simmer 6–8 minutes more until all vegetables are tender but not falling apart.
7. Finish with seafood: Season the broth with salt and pepper. Gently add the fish pieces (and shrimp, if using) to the simmering broth. Cook 4–6 minutes, just until the fish is opaque and shrimp are pink—do not overcook.
8. Final seasoning: Remove the bay leaf and serrano chiles (or leave one for heat if preferred). Stir in the chopped cilantro and lime juice, taste, and adjust salt and lime as needed.
9. Serve: Spoon about 1/4 to 1/3 cup (60–80 g) of the cooked rice into shallow bowls and ladle the caldo michi over the rice so each serving has fish, vegetables, and broth. Garnish with chopped raw onion, sliced radishes, extra cilantro, and lime wedges. Serve with warm corn tortillas on the side.