Entree: Nicaragua – Southern Culinary Region – Rondón (Caribbean Nicaraguan coconut-based fish and root stew)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
33 min
Total
50 min
Ingredients
- 2 tbsp (30 ml) vegetable oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves garlic, minced - 1 tsp (5 g) fresh thyme leaves or 1/2 tsp dried thyme - 1 tsp (5 g) annatto (achiote) seeds simmered in 2 tbsp (30 ml) oil and strained, or 1 tsp (5 ml) annatto oil - 3 cups (720 ml) coconut milk - 2 cups (480 ml) water or light fish stock - 1 lb (450 g) firm white fish (such as snapper or grouper), cut into 2-inch pieces - 1 lb (450 g) crab pieces, cleaned - 8 oz (225 g) smoked herring or salted cured fish, rinsed (optional) - 2 medium green plantains, peeled and cut into 1-inch (2.5 cm) slices - 1 lb (450 g) yuca (cassava), peeled and cut into 2-inch (5 cm) chunks - 8 oz (225 g) yautía or taro, peeled and cut into chunks - 2 ears corn, cut into 2-3 pieces each - 1-2 Scotch bonnet or habanero peppers, left whole (for flavor) or sliced for heat - 2 tbsp (30 ml) chopped fresh cilantro (or culantro if available) - 1-2 tsp (5-10 g) sea salt, to taste - 1/2 tsp (2.5 g) freshly ground black pepper, to taste - 1 tbsp (15 ml) fresh lime juice (optional)
Instructions
1. Heat the vegetable oil in a large heavy pot over medium heat. Add the chopped onion, bell pepper and garlic and sauté until softened, about 4–5 minutes. Stir in thyme and annatto oil and cook 1 minute more to release color. 2. Pour in the coconut milk and water (or fish stock) and bring to a gentle simmer. Add the yuca, yautía (taro) and corn pieces; simmer 10 minutes. 3. Add the plantain slices, whole Scotch bonnet pepper(s) and smoked herring if using. Continue simmering gently until the roots are about 75% tender, about 10–15 minutes more. 4. Add the fish pieces and crab, nestling them into the broth. Simmer gently until seafood is cooked through, about 8–10 minutes. Taste and adjust salt and pepper. 5. Remove and discard the whole Scotch bonnet pepper if left whole. Stir in chopped cilantro and lime juice if using. Serve hot in deep bowls, spooning plenty of broth over the seafood and roots.
Nutrition Information
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