Caldou

About This Recipe

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.

Ingredients

Serves 4

• 4 portionsfirm white fish(whole or fillets (tilapia or sea bream))
• 300 glong grain rice
• 2 largeonions(sliced)
• 3 tbsplemon juice
• 1 tbspdijon mustard
• 2 clovesgarlic(minced)
• 1 tspground coriander
• 1 tspground black pepper
• 600 mlwater
• 2 tbspvegetable oil
• 1 tspsalt

Instructions

1. 1

   Marinate fish

   Rub fish with lemon juice, mustard, garlic, coriander, pepper and salt. Rest 15 minutes.

2. 2

   Fry onions

   Heat oil in a pot. Cook onions until golden and slightly caramelised, about 12 minutes.

3. 3

   Poach fish

   Add water to onions. Bring to a boil. Add fish and poach gently 10–12 minutes until just cooked. Remove fish carefully.

4. 4

   Cook rice

   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.

5. 5

   Serve

   Mound rice on a platter. Lay fish on top. Spoon any remaining onion broth over the top.

Variations

• •

  Add sliced carrots to the poaching broth for a vegetable version.

• •

  Use lime instead of lemon for a sharper citrus note.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten fresh. Fish deteriorates quickly; refrigerate and eat within 1 day.

Frequently Asked Questions