Senegalese fish and lemon rice stew — a light, fragrant everyday dish from the coastal Serer people.
Caldou is one of Senegal's simpler and more elegant dishes — whole fish poached in a lemon and onion broth with a touch of dijon and African spices, served over rice that has absorbed the cooking liquids. It is distinct from the richer thiéboudienne by its lightness and brightness. It represents the coastal Serer people's everyday cooking and is a beautiful example of minimalist Senegalese flavour.
Serves 4
Rub fish with lemon juice, mustard, garlic, coriander, pepper and salt. Rest 15 minutes.
Heat oil in a pot. Cook onions until golden and slightly caramelised, about 12 minutes.
Add water to onions. Bring to a boil. Add fish and poach gently 10–12 minutes until just cooked. Remove fish carefully.
Measure the remaining broth. Top up to 600 ml with water if needed. Add rice, bring to a boil, cover and simmer 18 minutes until rice is cooked and broth absorbed.
Mound rice on a platter. Lay fish on top. Spoon any remaining onion broth over the top.
Don't overcook the fish — poach until just cooked through, then remove immediately.
The mustard in the marinade is a Senegalese touch — don't skip it.
Use the fish poaching liquid directly to cook the rice for maximum flavour integration.
Add sliced carrots to the poaching broth for a vegetable version.
Use lime instead of lemon for a sharper citrus note.
Best eaten fresh. Fish deteriorates quickly; refrigerate and eat within 1 day.
Caldou is from the Serer people of coastal Senegal and The Gambia. Unlike the more elaborate thiéboudienne, it represents the simple, everyday cooking of fishing communities.
Firm-fleshed white fish like tilapia, sea bream, snapper or barramundi hold together best during poaching.
Per serving · 4 servings total
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