Caldou Simple Fish Broth

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Caldou is a delicate, light fish broth from the Casamance region of southern Senegal, where fresh river and ocean fish are gently simmered with tomatoes, lime, and aromatics. This everyday broth is known for its clean, bright flavor and is traditionally served with steamed white rice or crusty bread to soak up the savory liquid.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 8 gFat
• 1.5 gSaturated Fat
• 16 gCarbs
• 3 gFiber
• 6 gSugar
• 36 gProtein
• 640 mgSodium
• 920 mgPotassium
• 125 mgCalcium
• 2 mgIron
• 32 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the fish and broth

• 1.5 lbs (680 g) skinless white fish fillets such as grouper, snapper, or tilapia, cut into 2-inch chunks
• 6 cups (1.4 L) water or mild fish stock
• 2 tablespoons vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 4 ripe Roma tomatoes, blended into a smooth puree
• 2 tablespoons tomato paste
• 1 Scotch bonnet or habanero pepper, left whole and pierced with a knife tip
• 1 small bunch fresh parsley, stems and leaves separated, chopped
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 small cassava tuber (about 8 oz / 225 g), peeled and cut into 1-inch cubes (optional)
• Juice of 2 fresh limes

Directions

1. Heat the vegetable oil in a large heavy pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring often, until softened and translucent but not browned.
2. Stir in the minced garlic and cook for 30 seconds until fragrant, then add the tomato puree, tomato paste, and the whole pierced Scotch bonnet. Cook, stirring frequently, for 6 to 8 minutes until the tomato deepens in color and thickens slightly.
3. Pour in the water or fish stock, add the parsley stems, salt, black pepper, and the optional cassava cubes. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 10 minutes so the cassava softens and the broth takes on a light, rich flavor.
4. Gently lower the fish chunks into the simmering broth. Cook at a low simmer for 5 to 7 minutes, just until the fish flakes easily with a fork and turns opaque throughout; do not boil hard or the fish will fall apart.
5. Remove the pot from the heat and stir in the fresh lime juice and the chopped parsley leaves. Taste and adjust the salt. Carefully fish out the whole Scotch bonnet before serving if you prefer a milder broth, or leave it in for a gentle background heat.
6. Ladle the fish, broth, and cassava pieces into warmed bowls. Serve immediately with steamed white rice, grilled fish, or a wedge of lime on the side.

Cook’s Notes

• Use the freshest fish you can find; Caldou is meant to showcase clean, delicate seafood flavors, so very fresh white fish is essential.
• Do not let the broth boil vigorously once the fish is added or the fillets will break apart into small pieces and the broth will turn cloudy.
• The whole Scotch bonnet adds a slow background warmth without making the broth overtly spicy; remove it earlier in the cook for a milder result.
• If cassava is unavailable, substitute with a small peeled Yukon gold potato or a handful of okra pods for a similar thickening effect.
• For a more traditional Casamance finish, serve the Caldou over a mound of steamed broken jasmine rice so the broth pools around it in the bowl.

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