Caldo Michi (Michoacán Fish and Vegetable Soup)
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Ingredients
- 500 g tilapia fillets
- 300 g potatoes
- 2 carrots
- 300 g tomatoes
- 1 onion
- 2 garlic cloves
- 900 ml fish stock
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 234 kcal
- Protein
- 29.4 g
- Carbohydrate
- 20.8 g
- of which sugars
- 7.2 g
- Fat
- 2.8 g
- of which saturates
- 0.8 g
- Fibre
- 4.4 g
- Salt
- 2.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion and garlic cloves in a large pan for 5 minutes.
- 2
Add the tomatoes and cook for 5 minutes, then pour in the fish stock.
- 3
Add the potatoes and carrots and simmer for 15 minutes until nearly tender.
- 4
Cut the tilapia fillets into chunks, add to the pan and simmer for 5 minutes until cooked through and flakes easily.
- 5
Scatter with fresh coriander before serving.
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