Main CourseSoupDinner

Senegalese Caldo

Name: Senegalese Caldo
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: senegalese, west_african
Ingredients: 600 g white fish fillet cut into 2-inch pieces; 2 pcs lemon juiced; 4 clove garlic minced; 1 tbsp ginger grated; 1 pcs yellow onion finely chopped; 2 pcs carrot peeled and sliced; 2 pcs potato peeled and cubed; 1 pcs bell pepper seeded and sliced; 200 g cabbage shredded; 2 tbsp tomato paste; 4 cup vegetable broth; 0.5 pcs scotch bonnet pepper whole, pierced (optional); 1 pcs bay leaf; 2 tbsp fresh parsley chopped; 2 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper freshly ground

This vibrant Senegalese caldo features tender fish and a medley of vegetables simmered in a tangy lemon-infused broth. It's a light yet satisfying soup, perfect for a comforting meal.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 350 kcal

Gluten-free

Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gwhite fish fillet, cut into 2-inch pieces
2 pcslemon, juiced
4 clovegarlic, minced
1 tbspginger, grated
1 pcsyellow onion, finely chopped
2 pcscarrot, peeled and sliced
2 pcspotato, peeled and cubed
1 pcsbell pepper, seeded and sliced
200 gcabbage, shredded
2 tbsptomato paste
4 cupvegetable broth
0.5 pcsscotch bonnet pepper, whole, pierced(optional)
1 pcsbay leaf
2 tbspolive oil
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped

Equipment

ladle · large pot · cutting board · knife

The method

Step by step

1
Season the fish pieces with half of the lemon juice, salt, and black pepper; set aside to marinate for at least 15 minutes.
About 15 min
Cook’s note: Marinating the fish briefly adds flavor and helps firm it slightly.
2
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
3
Add the onion and cook until softened, about 5 minutes.
About 5 min
4
Stir in the garlic and ginger and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
5
Add the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
About 3 min
6
Pour in the vegetable broth, add the carrots, potatoes, bell pepper, cabbage, bay leaf, and the scotch bonnet pepper (if using).
About 2 min
Cook’s note: If you prefer less heat, remove the scotch bonnet pepper before serving.
7
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
About 20 min
8
Gently add the marinated fish pieces to the pot.
9
Continue to simmer, uncovered, for another 8-10 minutes, or until the fish is cooked through and flakes easily.
About 10 min
Cook’s note: Avoid overcooking the fish to keep it tender.
10
Stir in the remaining lemon juice and adjust seasoning with salt and pepper to taste.
About 1 min
11
Ladle the caldo into bowls and garnish with fresh parsley before serving.

Per serving

Nutrition

71%Score

Calories: 349.7kcal
Protein: 32.8g
Carbs: 38.5g
Fat: 9.3g
Fibre: 8g
Sugar: 10.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover caldo in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over medium-low heat until warmed through, adding a splash of water or broth if needed.