Caldou: Senegalese Seafood Stew
A vibrant, broth-based seafood stew from Senegal, built on sweet potato, tomato, and fish in one pan. Bright, savory, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 285
- Protein
- 34g
Ingredients
- 1.5 lbs firm white fish fillets (halibut, cod, or snapper)
- 1 large (about 1 lb) sweet potato, peeled and cubed
- 1 can (14.5 oz) canned diced tomatoes
- 2 cups vegetable or fish broth
- 1 medium onion, sliced
- 1 whole hot red chili pepper, sliced (or 0.5 tsp red pepper flakes)
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high. Add onion and chili; sauté 2 minutes until fragrant.
- 2
Add sweet potato cubes and stir for 1 minute, coating with oil.
- 3
Pour in tomatoes and broth. Bring to a simmer, then cook 6 minutes until sweet potato is nearly tender.
- 4
Nestle fish fillets into the liquid. Season with salt and pepper. Simmer 4–5 minutes until fish is opaque and flakes easily.
- 5
Taste and adjust salt and heat. Serve hot in bowls with the broth spooned over.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
- wooden spoon or spatula
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