Entree: Nicaragua – National Cuisine – 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) vegetable oil
- 1 tbsp (15 ml) annatto (achiote) oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 4 cloves garlic, minced, about 0.7 oz (20 g)
- 1 small red bell pepper, seeded and sliced, about 4 oz (115 g)
- 1 small green plantain, peeled and cut into 1-inch pieces, about 6 oz (170 g)
- 8 oz (225 g) yuca (cassava), peeled and cut into 1-inch pieces
- 8 oz (225 g) taro or malanga, peeled and cut into 1-inch pieces
- 8 oz (225 g) sweet potato or yam, peeled and cut into 1-inch pieces
- 1 lb (454 g) firm white fish (e.g., snapper or corvina), boneless, cut into 2-inch chunks
- 8 oz (225 g) medium shrimp, peeled and deveined
- 3 cups (720 ml) canned coconut milk (full fat)
- 2 cups (480 ml) fish stock or water
- 1 tsp (5 g) sea salt, more to taste
- ½ tsp (2 g) freshly ground black pepper
- 1 small hot pepper (scotch bonnet or habanero), left whole or pierced for heat, optional
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (8 g) chopped culantro (if available) or extra cilantro
- 1 lime, cut into wedges, for serving
- Cooked white rice or boiled ripe plantain, for serving
Instructions
1. Heat vegetable oil and annatto oil in a large heavy pot over medium heat. Add the sliced onion and cook until translucent, about 4–5 minutes. Stir in the garlic and red pepper and cook 1–2 minutes more until aromatic.
2. Add the plantain, yuca, taro, and sweet potato to the pot; stir to coat with oil and vegetables. Pour in the coconut milk and fish stock (or water) and bring to a gentle simmer.
3. Add the whole hot pepper (if using), cover, and simmer until the root vegetables are tender, about 20–25 minutes. Skim any foam from the surface.
4. Season the broth with salt and black pepper. Gently add the fish chunks and shrimp, nestling them into the liquid, and simmer uncovered until seafood is cooked through, about 6–8 minutes.
5. Remove the whole hot pepper (if used) to control heat; stir in chopped cilantro and culantro. Adjust seasoning with more salt if needed and a squeeze of lime.
6. Serve hot over white rice or with boiled ripe plantain, passing extra lime wedges at the table.
