Entree: Senegal – Casamance – Caldou (Casamance fish stew simmered in tomato and palm-oil sauce, served with rice and local greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 40 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (total approx. 24 oz / 680 g)
- 2 cups (370 g) long-grain white rice
- 3 tbsp (45 ml) red palm oil
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, thinly sliced (about 300 g)
- 3 cloves garlic, minced (about 9 g)
- 2 large tomatoes, chopped (about 400 g)
- 2 tbsp (30 g) tomato paste
- 1 scotch bonnet or other hot pepper, seeded and finely chopped (adjust to heat preference)
- 4 cups (960 ml) fish stock or water
- 1 bay leaf
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground black pepper
- 1-2 tsp (5-10 g) fine sea salt, to taste
- 1 cup (30 g) cassava leaves or firmly packed spinach, chopped
- 2 tbsp (30 ml) lemon juice (about 1 lemon)
- 2 tbsp (30 g) chopped fresh parsley or cilantro

Instructions

1. Rinse the rice under cold water until the water runs clear; cook 2 cups (370 g) rice according to package instructions with a pinch of salt and keep warm.
2. Pat fish fillets dry and season lightly with salt and black pepper.
3. Heat 2 tbsp (30 ml) vegetable oil and 3 tbsp (45 ml) red palm oil in a large heavy pot over medium heat. Add sliced onions and sauté until soft and translucent, about 6–8 minutes.
4. Add minced garlic, chopped hot pepper, and tomato paste; cook 1–2 minutes until fragrant. Stir in chopped tomatoes and cook until they begin to break down, about 5 minutes.
5. Pour in 4 cups (960 ml) fish stock or water, add bay leaf and smoked paprika; bring to a gentle simmer and taste for seasoning, adding 1–2 tsp (5–10 g) salt as needed.
6. Gently slide fish fillets into the simmering sauce, spoon some sauce over the top, cover partially, and simmer gently until fish is just cooked through, about 8–10 minutes depending on thickness.
7. Stir in chopped cassava leaves or spinach and cook 2–3 minutes until greens are wilted and integrated. Finish with 2 tbsp (30 ml) lemon juice and 2 tbsp (30 g) chopped parsley or cilantro.
8. Serve fish and sauce ladled over steamed rice, garnish with additional chopped herbs and lemon wedges if desired.