Senegalese · beginner
Senegalese Caldou Braised Whitefish In Citrus Broth
A delicate West African coastal broth infused with fresh lime juice, whole chili, okra pods, and tender whitefish fillets.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season cod fillets lightly with sea salt and black pepper; let sit at room temperature for 10 minutes.
- 02
Heat red palm oil in a wide shallow pot over medium heat, then add onion rings and chopped scallions, sautéing for 4 minutes.
- 03
Pour in vegetable broth and fresh lime juice, then drop the whole habanero pepper into the center of the pot.
- 04
Bring broth to a gentle simmer, cover, and let aromatics infuse for 5 minutes.
- 05
Add trimmed okra pods and nestle cod fillets gently into simmering broth.
- 06
Cover tightly and simmer gently over low heat for 8 to 10 minutes until fish flakes easily with a fork.
- 07
Discard habanero pepper and ladle fish, okra, and warm citrus broth into wide shallow serving bowls.
A LITTLE KITCHEN KNOW-HOW
Infused Broth Poaching
Gently simmering whole chili and citrus juice before adding fish creates a fragrant liquid that cooks delicate fillets without drying them out.
Notes from the kitchen
- Use red palm oil for an authentic golden hue and distinct earthy aroma, or substitute olive oil if unavailable.
- Simmer on low heat to prevent delicate whitefish fillets from breaking apart during poaching.
- Original home-cooking adaptation inspired by Senegalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.