Caldou Light Fish Broth

Be the first to rate

(No Ratings Yet)

Loading...

Caldou is a beloved Senegalese fish dish traditionally simmered with lime, tomatoes, and herbs. This lighter broth-style version keeps all the bright, aromatic flavor while leaning into a clean, soupy consistency that's perfect for spooning over rice.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 18 gCarbs
• 2 gFiber
• 4 gSugar
• 30 gProtein
• 520 mgSodium
• 740 mgPotassium
• 70 mgCalcium
• 2 mgIron
• 28 mgVitamin C
• 820 mcgVitamin A

Ingredients

For the broth

• 1 lb firm white fish fillets (grouper, sea bass, or red snapper), cut into 2-inch chunks
• 1/2 cup fresh lime juice (about 4 limes), divided
• 2 tablespoons palm oil or peanut oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 medium ripe tomatoes, finely chopped
• 1 tablespoon tomato paste
• 1 Scotch bonnet or habanero pepper, left whole and pierced once
• 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
• 1 small bay leaf
• 4 cups low-sodium fish stock or water
• 1/2 cup fresh flat-leaf parsley, chopped, plus extra for garnish
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon freshly ground black pepper

For serving

• 3 cups cooked broken jasmine rice or basmati
• Lime wedges, for garnish

Directions

1. Combine the fish chunks with half the lime juice and a pinch of salt in a bowl. Set aside to lightly cure while you prepare the aromatics, about 10 minutes.
2. Heat the oil in a heavy pot over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 5 minutes.
3. Stir in the garlic, fresh tomatoes, tomato paste, thyme, and bay leaf. Cook until the tomatoes break down and the mixture looks jammy, 6 to 7 minutes.
4. Pour in the fish stock and add the Scotch bonnet pepper. Bring to a gentle simmer and cook uncovered for 8 minutes so the flavors meld.
5. Drain the fish, discarding the marinade liquid. Slide the fish into the broth along with the chopped parsley and the remaining lime juice. Simmer gently for 6 to 8 minutes, just until the fish flakes easily with a fork.
6. Fish out the Scotch bonnet and bay leaf. Season the broth with salt and pepper to taste, adjusting the lime for brightness.
7. Ladle the broth and fish over mounds of warm rice in shallow bowls, making sure each bowl gets plenty of the golden liquid.
8. Finish with a generous shower of fresh parsley and serve immediately with lime wedges on the side.

Cook’s Notes

• Firm, meaty white fish like grouper, red snapper, or sea bass hold their shape best; delicate fillets like sole will fall apart.
• Do not boil once the fish is added – keep the simmer gentle so the flesh stays tender and the broth stays clear.
• Leave the Scotch bonnet whole and remove it before serving for mild background warmth, or slice it open for more heat.
• Palm oil gives the traditional golden color and a subtle earthy sweetness; peanut oil is a lighter stand-in if you prefer.
• Serve over riz cassé (broken jasmine rice) for the most authentic Senegalese presentation, or with plain steamed rice or couscous.

You might also like

African

Senegalese Okra Soup with Smoked Fish

African

Dakar-Style Grilled Fish with Spicy Onion-Lime Sauce

Desserts

Senegalese Millet Yogurt Pudding

African

Grilled Snapper with Senegalese Onion-Lime Sauce over Herbed Cassava Couscous