Catfish Soup
Caldo MichiCatfish is harvested from the rivers and lakes in the state of Jalisco. Much of it goes into catfish soup, offered at almost every market food stall and at restaurants throughout the region. This version comes from Guadalajara. I use fresh, farm-raised catfish, available in most United States fish markets.
Ingredients
Makes 4 servings
- 1 tablespoon olive oil or vegetable oil
- 1 large white onion chopped
- 2 large garlic cloves thinly sliced
- 2 medium tomatoes peeled and chopped
- 4 cups canned fat-free reduced-sodium chicken broth
- 2 medium carrots peeled and thinly sliced
- 1 rib celery thinly sliced
- 2 serrano chiles halved lengthwise with seeds
- 2 bay leaves
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cumin
- ¼ teaspoon dried thyme leaves
- ¾ to 1 pound catfish fillets cut into 1-inch pieces
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon salt or to taste
- Lime wedges
Instructions
- In a large pot, heat the oil over medium heat and cook the onion, stirring frequently, until it begins to brown, about 4 minutes.
- Add the garlic and tomatoes.
- Cook, stirring, until the tomato juices are reduced, 4 to 5 minutes.
- Add the broth, carrots, celery, serrano chiles, bay leaves, oregano, and thyme.
- Bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, 12 to 14 minutes.
- Remove the serrano chiles and bay leaves from the soup.
- Add the fish, cilantro, and salt.
- Cook until the fish is opaque inside, 6 to 8 minutes.
Notes & Wine Advice
Serve the soup hot with lime wedges.