Caldou (Senegalese Fish and Lemon Soup)
In short: A light, peppery soup of firm fish and soft onions brightened with lemon juice, ladled over steamed rice for a quick lunch. It takes about 55 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Caldou is a light, lemony fish soup cooked in the southern Casamance region and beyond. Onions cook down until they almost dissolve, giving the broth body without any thickener, and lemon juice added at the end keeps it bright. Firm fish steaks go in last so they stay tender. Caldou is ladled over steamed rice and eaten for lunch, with a small dish of hot pepper on the side.
Instructions
- Season the fish with half the salt and the pepper and set it aside.
- Heat the oil in a wide pot over medium heat. Cook the onions for 10 minutes, stirring, until very soft but not browned. Add the garlic for 1 minute.
- Pour in the water, add the whole chili and remaining salt, and bring to a boil. Lower the heat and simmer for 15 minutes so the onions break down into the broth.
- Lay the fish in the pot. Simmer gently for 8 to 10 minutes, without stirring, until the fish flakes easily and reaches 63°C (145°F).
- Remove the chili. Stir in the lemon juice and parsley, then taste and adjust the salt.
- Spoon rice into bowls and ladle the fish and onion broth over the top.
Tips
- Add the lemon juice only at the end. Long cooking dulls its fresh taste and can turn the broth bitter.
- Leave the chili whole for gentle heat. For a hotter caldou, prick it a few times or crush a little extra chili into the finished bowl.
Questions and answers
Is caldou a soup or a stew?
It sits between the two. The broth is thin enough to drink from a spoon, but it is usually poured over rice and eaten as a main meal.
Can I use fish fillets instead of steaks?
Yes, but thick fillets of firm fish work best. Add them 2 minutes later than steaks and watch them closely, since thin fillets cook fast.
Can I freeze caldou?
It is best fresh. If you must, freeze the broth alone for up to 2 months and cook fresh fish in it after thawing.
How long does it take to make Caldou (Senegalese Fish and Lemon Soup)?
About 55 min in total: 15 min of preparation and 40 min of cooking.
How many calories are in Caldou (Senegalese Fish and Lemon Soup)?
About 520 kcal per serving, with 40 g of protein, 61 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 61 g |
| Fat | 13 g |
| Fiber | 4 g |
| Sugar | 9 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
