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
- 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.
- Season the fish pieces with salt and pepper and fry them until lightly browned on both sides, remove them and set aside.
- 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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