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.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
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.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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