Senegalese Caldo

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 1 min

3. 3

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

   Ongeveer 5 min

4. 4

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

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 3 min

6. 6

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

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 20 min

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.

   Ongeveer 10 min

   Tip van de kok: 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.

    Ongeveer 1 min

11. 11

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