Kaldou (Red Snapper With Onions and Lemon)

Name: Kaldou (Red Snapper With Onions and Lemon)
Prep time: PT0D0H0M
Cook time: PT0D0H35M
Total time: PT0D0H35M
Yield: 2–4
Ingredients: Two 1½-lb. red snappers, cleaned, heads on; ½ cup fresh lemon juice, divided; 2 tsp. kosher salt, plus more; ¼ cup peanut oil; 2 large yellow onions, thinly sliced; 1 habanero chile, pricked with a fork; White rice, for serving

This aromatic fish stew celebrates the flavors of Senegal’s southern Casamance region.

Serves
2–4
Time
35 minutes

PHOTO: MURRAY HALL • FOOD STYLING: THU BUSER

By Jessica B. Harris

Published on February 27, 2025

This humble dish, known as kaldou, celebrates the lemon and onion flavors typical of southern Senegal’s Casamance region. Some home cooks may choose to toss in other ingredients for added complexity, including sliced carrot, a peeled and chopped tomato, or a handful of small, delicate okra pods. The habanero will continue to release its heat while the fish cooks; you can remove it sooner for a milder flavor.

Featured in “Senegal, 1972” by Jessica B. Harris in the Fall/Winter 2024 issue.

Order the SAVEUR Selects Enameled Cast Iron Braiser here .

Ingredients

Two 1½-lb. red snappers, cleaned, heads on
½ cup fresh lemon juice, divided
2 tsp. kosher salt, plus more
¼ cup peanut oil
2 large yellow onions, thinly sliced
1 habanero chile, pricked with a fork
White rice, for serving

ADVERTISEMENTAD

Instructions

Step 1

In a medium bowl, rub both fish inside and out with 1 tablespoon of the lemon juice, then season with the salt.

Step 2

To a pot wide enough to hold the fish, add the oil and onions and turn the heat to medium-high. Cook, stirring frequently, until soft and golden brown, about 16 minutes.

Step 3

Add the chile and 4 cups of water and bring to a boil. Add the fish, turn the heat to medium-low, cover, and simmer until the flesh is nearly opaque, about 10 minutes. Add the remaining lemon juice and continue cooking until the fish is fully cooked, about 5 minutes more. Season to taste with salt and serve hot over rice.

In a medium bowl, rub both fish inside and out with 1 tablespoon of the lemon juice, then season with the salt.
To a pot wide enough to hold the fish, add the oil and onions and turn the heat to medium-high. Cook, stirring frequently, until soft and golden brown, about 16 minutes.
Add the chile and 4 cups of water and bring to a boil. Add the fish, turn the heat to medium-low, cover, and simmer until the flesh is nearly opaque, about 10 minutes. Add the remaining lemon juice and continue cooking until the fish is fully cooked, about 5 minutes more. Season to taste with salt and serve hot over rice.