---
title: Caldou (Senegalese Lemon Fish Broth)
servings: 4
prep time: 15 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/caldou
---

Gather @white fish fillet{600%g}.

Simmer the @onion{2}, @garlic{3%clove}, @okra{6} and the whole @scotch bonnet{1} in water 10 minutes to build a fragrant base broth. ~{10%minutes}

Slip the fish into the broth along with the @palm oil{1%tbsp}.

Squeeze in the @lemon{2} juice and poach the fish gently 12 minutes, keeping the broth at a bare simmer. ~{12%minutes}

Meanwhile, cook the @broken rice{300%g} in a separate pot of salted water until tender, then drain.

Check the fish is opaque and flakes easily with a fork; lift it out carefully so it stays whole.

Spoon the rice into bowls, ladle the fish and broth over the top, and finish with a squeeze of extra lemon. Light, bright, done.