About this dish
A light fish stew cooked in a lemon and vegetable broth, milder than thieboudienne.
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Ingredients
🐟500g white fish, cut into steaks
🍋Juice of 2 lemons
🥕2 carrots, sliced
🍆1 eggplant, chunked
🧅1 onion, chopped
Method
Serves 31
Sauté onion until softened.2
Add lemon juice, a little water, and the vegetables, and simmer until nearly tender.3
Add the fish steaks and simmer gently until just cooked through.4
Season with salt and pepper.5
Serve with rice, spooning the light broth generously over the top.✓ What Makes it Authentic
Caldou is a traditional Senegalese fish stew, valued for its lighter, tangier broth compared to the tomato-heavy thieboudienne.
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