Michi soup

Michi soup

Preparation time:

Between 30 and 60 Minuti

Nutritional information:

472kcal / per serving


First course


Geographic Area:

Latin America

Enviromental Impact:

Moderate (0.74kg CO2 eq) i

Recipe in partnership with

Michi soup derives its name from the word for “fish” in the Aztec Nahuatl language. Many traditional recipes in western Mexico call for the use of catfish, as the collagen contained in its head helps achieve a thick texture. This version is made with rainbow trout, found in rivers throughout the region, and potatoes to make it more full-bodied. To these two main ingredients are added fish broth, carrots, zucchini, chayote (spiny zucchini), and cabbage. A classic accompaniment to this dish is tortillas.

Ingredients for 4 portions

  • Rainbow trout fillet 600 g
  • Tomatoes 200 g
  • White onion 100 g
  • Garlic 10 g
  • Sunflower oil 60 ml
  • Carrots 100 g
  • Zucchini 320 g
  • Cabbage 100 g
  • Chayote (spiny zucchini) 100 g
  • Potatoes 320 g
  • Coriander 20 g
  • Canned yellow chilies 20 g
  • Halls q.b.
  • Black pepper q.b.
  • Fish broth q.b.



Wash all vegetables and fresh herbs thoroughly.


If necessary, remove the bones from the fish fillet. Also remove the skin and either dry it in the oven or fry it to make it crispy.


Peel potatoes, carrots, and chayotes. Cut them into 2 cm chunks along with the zucchini, cabbage and onion.


Finely mince thegarlic.


Blend the tomatoes until they are pureed.


Heat the oil in a saucepan and add the onion. Fry it until it becomes translucent. Add thegarlic.


Also add the tomato puree and continue cooking. The red color will gradually become more concentrated.


Add the cilantro, potatoes, carrots, chayote, and a sufficient amount of fish stock. Continue cooking until the vegetables are tender.


Add the cabbage, zucchini, and fish. Season with salt and pepper.


Complete cooking the fish in the soup.


Serve the soup together with the vegetables, potatoes and fish with, on top, its crispy skin.


Garnish with a few cilantro leaves and the yellow chilies.

Enviromental Impact



Per serving:

0.74kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.