The first time we made CALDO MICHI from a recipe in an old cookbook of mine (Diana Kennedy) we were totally impressed. So easy to make using a minimum amount of ingredients, and very pleasing results. So, the other day, as Javier was getting through a cold (catarro) and nursing a sore throat, he asked if I'd make another round of CALDO MICHI. We discussed the fact that we'd featured it once already on the blog, and then decided that maybe we could improve on the first round, which was also excellent.
This time I used more cod (bacalao), more vegetables (carrots, zucchini, onions, garlic), a little bit more seasoning (sal, pimienta y orégano) and a little less canned jalapeños, which for all intents and purposes are the "secret ingredient" in this recipe. I didn't allow the fish to overcook one bit, giving it the minimum amount of time to first be quickly cooked in olive oil, then removed, and then added to the soup at the end to lend its flavor to the broth, but not enough time as to fall apart.
Better than ever it was! Mejor que nunca...
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