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Caldou (Casamance fish in lemon broth)
Kaldu: Casamance fish poached in a light lemon, tomato and onion broth
Light, tangy and clean-tasting, caldou is the fish dish of Ziguinchor and the river towns of Casamance, where fresh catches from the estuary are poached in a broth sharp with lemon, sweet with soft onion and tomato, and warmed by a whole chilli. It is ladled over plain white rice so the grains soak up the broth, with an extra squeeze of lemon at the table. Some cooks add a few okra or a spoon of palm oil; this version keeps it simple and light. Firm white fish such as grouper, sea bream or hake is ideal. Chef's tip: keep the broth at a bare simmer once the fish goes in; boiling it hard is the common mistake and turns delicate fish dry and broken.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the fish
- 1 ¾ lb firm white fish steaksgrouper, sea bream or hake, about 3 cm thick
- 2 tbsp lemon juice
- 3 garlic clovescrushed
- 1 tsp salt
- ½ tsp ground black pepper
For the broth
- 1 tbsp vegetable oil
- 3 onionsthinly sliced
- 2 ripe tomatoeschopped
- 3 ¼ cups water
- 1 bay leaf
- 1 Scotch bonnet chilliwhole
- 3 tbsp lemon juiceabout 1 lemon, plus wedges to serve
- 1 handful flat-leaf parsley (optional)chopped
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Method
0/6 doneStep 1: Rub 1 ¾ lb firm white fish steaks with 2 tbsp lemon juice, 3 garlic cloves, 1 tsp salt and ½ tsp ground black pepper. Cover and leave in the fridge for 20 minutes.
20 minStep 2: Heat 1 tbsp vegetable oil in a wide pan over a medium heat and soften 3 onions without browning.
8 minStep 3: Add 2 ripe tomatoes and cook until soft, then pour in 3 ¼ cups water with 1 bay leaf and 1 Scotch bonnet chilli. Bring to the boil and simmer for 5 minutes to make a light broth.
8 minStep 4: Lower the heat so the broth barely trembles. Slide in the fish with its marinade and poach, spooning the broth over, until the flesh is opaque right through and flakes easily at the thickest part.
10 minStep 5: Stir 3 tbsp lemon juice gently into the broth and taste for salt and sharpness.
Step 6: Serve the fish and broth over white rice, scattered with 1 handful flat-leaf parsley, with lemon wedges on the side.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 38 g
- Carbs
- 10 g
- Fat
- 5 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does caldou (Casamance fish in lemon broth) take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon juice?
- Lime juice, same amount.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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