Caldou: Senegalese Fish Stew
A vibrant West African fish stew built on caramelized tomatoes, onions, and aromatic spices, finished with fresh seafood and served over rice. Caldou is comfort food that tastes like celebration.
- Total time
- 45 min
- Servings
- 4
- Calories
- 340
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a large pot over medium-high until shimmering, about 90 seconds.
Step 2
Add onion and cook, stirring occasionally, until soft and caramelized edges appear, 7 minutes.
Step 3
Stir in garlic and cook for 1 minute until fragrant.
Step 4
Add crushed tomatoes and cook uncovered for 4 minutes, stirring to break up the tomatoes.
Step 5
Pour in stock and add the Maggi cube, stirring until cube dissolves. Bring to a boil.
Step 6
Reduce heat to medium-low and simmer for 5 minutes to marry the flavors.
Step 7
Add fish chunks and simmer gently for 3 minutes until just starting to opaque.
Step 8
Add shrimp and simmer for 2 minutes until both fish and shrimp are cooked through.
Step 9
Season with salt, pepper, and cayenne to taste. Adjust heat level as desired.
Step 10
Ladle stew into bowls over white or jasmine rice. Serve hot.
Tools you’ll need
- large heavy-bottomed pot (4-quart minimum)
- wooden spoon or silicone spatula
- cutting board
- chef's knife
- measuring cups and spoons
- ladle
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