Caldou (Lemon Fish Stew)

Name: Caldou (Lemon Fish Stew)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Senegal
Ingredients: 2 lbs white fish fillets; 3 tomatoes, chopped; 1 onion, sliced; 3 cloves garlic, minced; 1/4 cup lemon juice; 1/4 cup vegetable oil; 1 scotch bonnet pepper, whole; 2 bay leaves; 2 cups fish or vegetable stock; Cooked white rice, for serving

6 servings20 min prep35 min cookEasy Senegal

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The Story Behind It

The Tale of Caldou (Lemon Fish Stew)

Story updated September 17, 2026

Caldou, a light, lemony fish stew, is a staple of the Casamance region in southern Senegal, where fishing communities along the region's rivers and coastline have long relied on fresh fish simmered simply with lime, onion, and chili. It's typically served over rice as an everyday coastal meal.

Ingredients

Scale:· 6 servings

2 lbs white fish fillets
3 tomatoes, chopped
1 onion, sliced
3 cloves garlic, minced
1/4 cup lemon juice
1/4 cup vegetable oil
1 scotch bonnet pepper, whole
2 bay leaves
2 cups fish or vegetable stock
Cooked white rice, for serving

Instructions

1Heat oil in a pot and sauté onion and garlic until soft.
2Add tomatoes and cook until they break down into a sauce, about 10 minutes.
3Pour in stock, lemon juice, whole scotch bonnet, and bay leaves; bring to a simmer.
4Gently lay the fish fillets into the sauce and simmer 12-15 minutes until just cooked through.
5Season with salt and adjust lemon juice to taste.
6Serve over white rice, spooning plenty of the tangy tomato broth on top.

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