Caldou: Senegalese Fish Stew

Ingredients

• 3 tbsp olive oil
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 1 can (28 oz) canned crushed tomatoes
• 2 cups fish or seafood stock
• 1 cube Maggi cube or fish bouillon
• 1.5 lbs mixed white fish fillets (halibut, cod, snapper), cut into chunks
• ¾ lbs medium shrimp, peeled and deveined
• 1 pinch salt, pepper, and scotch bonnet or cayenne to taste

Instructions

1. 1

   Heat oil in a large pot over medium-high until shimmering, about 90 seconds.

2. 2

   Add onion and cook, stirring occasionally, until soft and caramelized edges appear, 7 minutes.

3. 3

   Stir in garlic and cook for 1 minute until fragrant.

4. 4

   Add crushed tomatoes and cook uncovered for 4 minutes, stirring to break up the tomatoes.

5. 5

   Pour in stock and add the Maggi cube, stirring until cube dissolves. Bring to a boil.

6. 6

   Reduce heat to medium-low and simmer for 5 minutes to marry the flavors.

7. 7

   Add fish chunks and simmer gently for 3 minutes until just starting to opaque.

8. 8

   Add shrimp and simmer for 2 minutes until both fish and shrimp are cooked through.

9. 9

   Season with salt, pepper, and cayenne to taste. Adjust heat level as desired.

10. 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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