Caldou Gambian

Easy·25 min active + 35 min resting

Gambian-Senegalese white fish stew — fish (typically sea bass or grouper) poached with white onion, tomato, lemon, parsley, and Scotch bonnet in a clear, light broth. Served with white rice and lemon wedges.

Caldou is a Senegambian fish stew shared between Senegal and Gambia, rooted in the strong fishing tradition of the Casamance and Gambia River regions.

Caldou — clear broth with flaky white fish, tomato pieces, parsley flecks, golden onion. Bite: gentle, light, the fish is tender and just-flaky, the lemon brightness dominates, the scotch bonnet provides subtle background heat. A lighter Senegambian preparation, perfect for hot coastal days.

Gentle simmering preserves fish texture. Lemon added at the end maintains brightness.

Variations

Caldou with shrimp. With multiple fish types. Vegetarian (vegetable broth).

On the Palate

Where Caldou Gambian sits in the Gambian flavor cloud

Ingredients

Serves 6

4 steaksSea Bass

2Onion

4 clovesGarlic

3 + 1 tbsp pasteTomato

How it's made

9 steps · 25 min active + 35 min waiting

1
3 min
Source 4 fish steaks (sea bass, grouper, snapper).
2
2 min
Season with salt + pepper + 1 tbsp lemon juice.
3
9 min
Sauté 2 onions in 3 tbsp oil 8 min.
Watch out
Sweat the onions a full eight minutes until soft and just golden — this soft sweet base carries the whole light broth.
4
2 min
Add 4 garlic + 1 chopped scotch bonnet; cook 1 min.
5
6 min
Add 3 chopped tomatoes + 1 tbsp tomato paste; cook 5 min.
6
2 min
Add 800 ml fish stock + 1 bouillon cube + 1 tsp salt + 1 tsp thyme + 2 bay leaves.
7
14 min
Bring to simmer. Carefully add fish; simmer 12-15 min until just cooked.
Watch out
Slide the fish in gently and keep it at a bare simmer — pull it the moment it flakes; a hard boil breaks the steaks apart.
8
2 min
Add 1/2 cup chopped parsley + juice of 2 lemons.
Watch out
Squeeze the lemon in right at the end off the heat — cook it and the fresh brightness fades to a dull sour.
9
4 min
Serve with white rice and lemon wedges.