Instructions

Use fish skin and bones to prepare the broth. Place them in a Stainless steel Magefesa pan together with the celery stalks, oregano and cilantro. Cook over low heat for about 20 min.  While the broth is cooking, cut onion, chayotes, cabbage and carrots into thick strips. Peel tomatoes and remove seeds. Chop with the help of a Magefesa blender. Heat a little olive oil in a Non-stick aluminum Magefesa pan. Add julienned vegetables and sauté for a few minutes.
Incorporate blended tomatoes to pan. Season with salt and pepper. Strain fish stock and cover pan ingredients with it. Simmer for about 35 minutes. Cut fish fillets into long thin strips and incorporate to pan. Add sliced chilies and the juice of the two limes. Season with salt and pepper to taste. Cook for about 5 more minutes until fish is cooked to the point that is firm enough to flake.

The Michi broth is typical from the small Mexican towns surrounding Lake Chapala. Although vegetables and fish are the base ingredients for this recipe it allows for many variations depending on the ingredients we use.

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