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Caldou

Name: Caldou
Total time: 50m
Yield: 4 servings
Cuisine: Senegal
Ingredients: 4 fish steaks (dorade or grouper); 1 onion; 2 tomatoes; 3 lemons, juiced; 2 tbsp red palm oil; 2 garlic cloves; 1 scotch bonnet; White rice to serve; Salt, pepper

Ziguinchor lemon-and-palm-oil fish stew — clear, sour and served with plain white rice.

50m 4 servings Easy

Ingredients

• 4 fish steaks (dorade or grouper)
• 1 onion
• 2 tomatoes
• 3 lemons, juiced
• 2 tbsp red palm oil
• 2 garlic cloves
• 1 scotch bonnet
• White rice to serve
• Salt, pepper

Method

Step 1 of 520%

Season fish with lemon, salt and pepper.

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1
Season fish with lemon, salt and pepper.
2
Bring 1 L water to a simmer with onion, tomato, chili and garlic.
3
Add fish and palm oil; poach 10 min until just cooked.
4
Finish with remaining lemon juice.
5
Serve broth and fish over rice.