🇸🇳 Senegal recipe
Caldou
Caldou is a gentle, elegant Senegalese fish broth where fresh whole fish is poached in a light, lime-scented broth with sweet onions and a whisper of garlic. Unlike the robustly flavored Thieboudienne, Caldou celebrates simplicity and the pure taste of the sea. The broth is deliberately understated, allowing the quality of the fish to shine. It is a dish of quiet refinement, often prepared when lighter fare is desired.
Prep45 mins
Cook35 mins
Serves4
Difficultyeasy
Ingredients
- 1 whole fresh sea bass or grouper (about 1.2kg), cleaned and scored
- 4 large onions, thickly sliced into rings
- 4 medium tomatoes, chopped
- Juice of 4 limes
- 4 cloves garlic, lightly crushed
- 3 tablespoons vegetable oil
- 1 bay leaf
- 1 small bunch flat-leaf parsley, tied
- 1 scotch bonnet pepper, whole and unpierced
- 1 fish stock cube
- 1 teaspoon black pepper
- 1 liter water
- Salt to taste
- Cooked white rice for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 320
- Protein
- 26 g
- Carbs
- 14 g
- Fat
- 16 g
