Caldo Michi: a delicious Jalisco dish

 


INGREDIENTS

  • 1 whole fish cut into pieces with head and tail
  • 3 guaje tomatoes, peeled and chopped
  • 1 sliced onion
  • 2 garlic cloves
  • 2 carrots, peeled and sliced
  • 2 zucchini cut into slices
  • 2 pickled jalapeño peppers cut into slices
  • 1 tbsp lemon juice
  • 4 coriander branches, chopped
  • Salt and pepper to taste
  • Avocado oil

INSTRUCTIONS

  1. In a saucepan heat oil, acitrona the onion and garlic, add the tomatoes, carrots, zucchini, the head and tail of the fish and 1 1/2 liters of water; cook over medium heat.
  2. Season the fish pieces with salt and pepper and fry them until lightly browned on both sides, remove them and set aside.
  3. When the broth releases the boil, lower the heat, add the fried fish pieces, chilies, cilantro and lemon juice; cook until the fish is cooked (take care that it does not fall apart); remove and serve the portions.


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