The name of the dish comes from the word michtli, which means fish in Nahuatl, commonly prepared in Jalisco and Michoacán. Fish varieties found in lakes within these states are used.
This broth is prepared with fresh water fish, as well as cooked vegetables, serrano chili and Chipotle, seasoning the dish with salt and lemon, the vegetables can be fried a little before cooking.
The first Japanese arrived in Guadalajara fleeing the disasters of the Second World War. Some of the descendants still work in the restaurants of the San Juan de Dios market, selling the famous Michi broth, a mixture of culinary culture between two countries.
The first generation that came to Jalisco was the one that founded the business in that market, but the descendants were the ones who acquired the knowledge of the famous broth. Javier Yutaka Nagatome, tells that his father married a Mexican of Japanese origin, and both had a local raw fish and realizing that they had much left, they gave the task of preparing a broth to consume.
They came little by little customers who craved the dish, until they turned it into an emblematic dish.
One of the variations with this broth, it is said that some of the brothers prepare the fish in tempura, thus being very crunchy and was accompanied with cabbage, tomatoes and a Mexican ingredient: the chili ever fought.
Sauce of Chile wide
• 200gr of wide chili deveined
• 3 cloves of garlic
• 2 branches of marjoram
• 2 leaves of Laurel
• 2 cloves
• 1 Stick of cinnamon
• 4 tbsp of vinegar
• 3 garlic cloves finely chopped
• 150 gr of chopped white onion
• 3 tbsp of oil
• 300 sliced cabbage gr finely
• 4 sliced carrots
• 1 chayote cut into cubes
• 3 zucchini in cubes
• 250 gr skinless tomato cut in cubes
• 1 1/2 liter of fish broth or chicken
• 1 kg catfish cut into pieces
• Salt and pepper
• chopped Cilantro
Wide chili sauce
1. Soak the chilies in water together with the garlic, marjoram, laurel, cloves and cinnamon for 10 min. Remove from water, liquefy with vinegar, strain and reserve.
2. Sauté the garlic and onion in a saucepan.
3. Sauté the vegetables in the same pot: cabbage, carrot, chayote, zucchini and tomato, season to taste.
4. Add the wide chili sauce and broth. Cook over medium heat for 15 min.
5. Introduce the fish into the stew and simmer until the fish and vegetables are cooked. Season.