Caldou
Caldou is a lighter, tangier cousin of the heartier thieboudienne, popular along Senegal's Atlantic coast.
A Senegalese fish stew simmered in a light tomato and lime broth with vegetables — bright, tangy and lighter than many of the country's other seafood dishes.
Ingredients
Method
Marinate fish briefly in lime juice.
Sauté onion until soft, then add tomatoes and cook down for 10 minutes.
Add carrots, cabbage and a little water, simmering 15 minutes.
Add the fish and simmer gently a further 8-10 minutes until just cooked through.
Keep the simmer gentle once the fish goes in — vigorous boiling will break the delicate fillets apart.
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