Caldou — Senegalese Fish Broth
A light, aromatic Senegalese seafood broth loaded with tender fish, shrimp, and vegetables in a ginger-garlic tomato base. Ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 245
- Protein
- 32g
Ingredients
- 1 lb firm white fish fillets (cod, halibut, or sea bass)
- ½ lb shrimp, peeled and deveined
- 1 medium onion, diced
- 2 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 1 can (14 oz) canned diced tomatoes
- 1 medium sweet potato, cubed
- 4 cups fish or vegetable stock
Instructions
- 1
Heat oil in a large pot over medium. Add onion and cook, stirring, until softened, about 3 minutes.
- 2
Add ginger and garlic, stirring constantly until fragrant, about 60 seconds — don't let it burn.
- 3
Pour in stock and tomatoes with their juice. Add sweet potato cubes and bring to a simmer.
- 4
Simmer for 8 minutes until sweet potato is nearly tender. Season with salt and black pepper.
- 5
Add fish chunks and shrimp. Simmer gently until fish is opaque and shrimp are pink, about 5 minutes.
- 6
Taste and adjust salt and pepper. Serve hot in deep bowls — broth should be fragrant and bright.
Tools you’ll need
- large pot (4-5 quart)
- wooden spoon
- chef's knife
- cutting board
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