Entree: Costa Rica – Central Culinary Region – Rondón (Coconut-based Caribbean seafood and root-vegetable stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 1 medium green bell pepper, chopped, about 6 oz (170 g)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 1 tbsp (15 ml) annatto (achiote) paste or 1 tsp (5 ml) ground annatto
- 4 cups (960 ml) coconut milk (canned or fresh)
- 2 cups (480 ml) fish stock or water
- 1 lb (454 g) yuca (cassava), peeled and cut into 1-inch pieces
- 1 lb (454 g) yam or taro, peeled and cut into chunks
- 2 green plantains, approx. 1 lb (454 g), peeled and cut into 1-inch rounds
- 2 bay leaves
- 1 tsp (5 ml) dried thyme or 1 tbsp (15 ml) fresh thyme
- 2 tbsp (30 ml) chopped recao or cilantro (culantro preferred if available)
- 2 lb (900 g) firm white fish (snapper, grouper, or similar), cut into large chunks
- 1/2 lb (225 g) crab or shrimp (optional)
- 1 tsp (5 ml) salt, plus more to taste
- 1 tsp (5 ml) freshly ground black pepper
- Lime wedges for serving

Instructions

1. Heat the coconut oil in a large heavy pot over medium heat. Add the chopped onion and bell pepper and sauté until soft, about 5–7 minutes. Stir in the garlic, ginger, and annatto paste and cook 1 minute until fragrant.
2. Pour in the coconut milk and fish stock, then add the yuca, yam (or taro), plantain, bay leaves, thyme, salt, and pepper. Bring to a gentle simmer, cover, and cook until the tubers are nearly tender, about 20–25 minutes.
3. Add the fish pieces and optional crab or shrimp to the pot, nestling them into the liquid. Simmer gently, uncovered, until the fish is cooked through and flakes easily, about 8–10 minutes. Avoid vigorous boiling so the fish stays intact.
4. Stir in the chopped recao or cilantro, adjust seasoning with salt and pepper, and remove the bay leaves. Serve hot with lime wedges and white rice if desired.