Entree: Costa Rica – National Cuisine – Rondón (Hearty Costa Rican Caribbean coconut-milk stew of fish, seafood, plantains and root vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 3 tbsp (45 ml) coconut oil or vegetable oil
- 1 medium yellow onion, chopped — about 6 oz (170 g)
- 3 garlic cloves, minced — about 0.3 oz (9 g)
- 1 green bell pepper, chopped — about 6 oz (170 g)
- 1 hot pepper (Scotch bonnet or similar), whole or pierced (optional)
- 1 tsp (5 g) ground black pepper
- 1 tsp (6 g) ground cumin
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh chopped thyme
- 1 cup (240 ml) coconut milk, plus 2 cups (480 ml) more (total 3 cups / 720 ml)
- 3 cups (720 ml) fish stock or water
- 1 1/2 lb (680 g) firm white fish (snapper or grouper), cut into 2-inch (5 cm) pieces
- 8 oz (225 g) medium shrimp, peeled and deveined (optional)
- 1 medium green plantain, peeled and cut into 1-inch (2.5 cm) slices — about 10 oz (280 g)
- 8 oz (225 g) yuca (cassava), peeled and cut into chunks
- 8 oz (225 g) yam or taro, peeled and cut into chunks
- 2 small sweet potatoes, peeled and cut into chunks — about 10 oz (280 g)
- 1 cup (150 g) corn kernels (fresh or frozen)
- 1/2 cup (120 ml) chopped cilantro (or culantro/recao if available)
- 2 tbsp (30 ml) fresh lime juice
- 1 1/2 tsp (9 g) salt, or to taste
- 1 tsp (5 ml) Worcestershire sauce (optional)

Instructions

1. Heat the coconut oil in a large heavy pot over medium heat. Add the chopped onion, garlic and bell pepper and sauté until softened, about 5 minutes.
2. Stir in the cumin, thyme and black pepper and cook 1 minute until fragrant. Add 1 cup (240 ml) coconut milk and scrape any browned bits from the bottom of the pot.
3. Add the yuca, yam (or taro), sweet potatoes and plantain slices. Pour in the fish stock (or water) and the remaining 2 cups (480 ml) coconut milk. Add the whole hot pepper, bring to a simmer and cook, covered, 20–25 minutes until the root vegetables are tender.
4. Remove the hot pepper (or leave it for more heat) and taste the broth; add salt, Worcestershire sauce if using, and more pepper if needed.
5. Add the fish pieces and corn kernels to the pot; simmer gently 6–8 minutes until the fish is just cooked through. If using shrimp, add them in the last 3–4 minutes so they turn pink but stay tender.
6. Stir in the chopped cilantro and lime juice. Adjust seasoning to taste.
7. Serve hot in deep bowls, making sure each portion gets a mix of broth, fish/seafood and root vegetables. Rondón is traditionally eaten with spoons and plenty of the coconut broth.