Senegalese Caldo

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Стъпка по стъпка

1. 1

   Season the fish pieces with half of the lemon juice, salt, and black pepper; set aside to marinate for at least 15 minutes.

   Около 15 мин

   Бележка на готвача: Marinating the fish briefly adds flavor and helps firm it slightly.

2. 2

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Около 1 мин

3. 3

   Add the onion and cook until softened, about 5 minutes.

   Около 5 мин

4. 4

   Stir in the garlic and ginger and cook for another minute until fragrant.

   Около 1 мин

   Бележка на готвача: Be careful not to burn the garlic.

5. 5

   Add the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.

   Около 3 мин

6. 6

   Pour in the vegetable broth, add the carrots, potatoes, bell pepper, cabbage, bay leaf, and the scotch bonnet pepper (if using).

   Около 2 мин

   Бележка на готвача: If you prefer less heat, remove the scotch bonnet pepper before serving.

7. 7

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.

   Около 20 мин

8. 8

   Gently add the marinated fish pieces to the pot.

9. 9

   Continue to simmer, uncovered, for another 8-10 minutes, or until the fish is cooked through and flakes easily.

   Около 10 мин

   Бележка на готвача: Avoid overcooking the fish to keep it tender.

10. 10

    Stir in the remaining lemon juice and adjust seasoning with salt and pepper to taste.

    Около 1 мин

11. 11

    Ladle the caldo into bowls and garnish with fresh parsley before serving.