🇸🇳 Senegalese Cuisine

Caldou

Lime Fish Broth

Prep Time 40 min

Servings 4

Difficulty Easy

Calories 272 kcal

A clean, aromatic fish broth perfumed with lime juice, fresh herbs, and a whisper of heat, celebrating the simplicity of Senegalese coastal cooking.

Ingredients

1 whole sea bass or tilapia, cleaned and scored
2 limes, juiced
1 large onion, sliced
3 cloves garlic, minced
2 tomatoes, quartered
1 sweet potato, cubed
1 scotch bonnet pepper
1 bay leaf
2 tbsp vegetable oil
1 bouillon cube
Fresh parsley
Salt to taste
1L water

Instructions

1 Marinate fish with lime juice, garlic, and salt for 15 minutes.
2 Heat oil in a pot, sauté onion until translucent.
3 Add tomatoes, bay leaf, bouillon, and water. Bring to a boil.
4 Add sweet potato and cook 15 minutes until nearly tender.
5 Gently place the whole fish in the broth. Add scotch bonnet.
6 Simmer 15 minutes until fish is flaky. Garnish with parsley and serve with rice.

Did You Know?

Caldou is the dish Senegalese grandmothers prescribe for anyone feeling under the weather — its light broth and lime are considered deeply restorative.