Entree: Costa Rica – Southern Culinary Region – Rondón (Caribbean coconut seafood and root-vegetable stew)
Serving Size: 6
Approximate Time
Prep
20 min
Cook
35 min
Total
55 min
Ingredients
- 4 tbsp (60 ml) coconut oil - 1 large yellow onion, chopped, about 8 oz (225 g) - 3 cloves garlic, minced, about 0.3 oz (9 g) - 1 green bell pepper, diced, about 6 oz (170 g) - 1 small chile dulce or sweet red pepper, diced, about 2 oz (60 g) - 1 cup (240 ml) coconut milk, canned - 2 cups (480 ml) thin coconut milk or coconut water (see note) - 2 cups (480 ml) fish stock or water - 1 lb (454 g) firm white fish (snapper or grouper), cut into 1½-inch (4 cm) pieces - 12 medium shrimp, peeled and deveined, approx. 12 oz (340 g) - 2 green plantains, peeled and cut into 1-inch pieces, about 1 lb (450 g) - 1 lb (450 g) cassava (yuca), peeled and cut into 1-inch pieces - 1 lb (450 g) yam or sweet potato, peeled and cut into 1-inch pieces - 2 ears corn, cut into 2-inch rounds (or 2 cups frozen corn), about 10 oz (280 g) - 1/4 cup (15 g) culantro leaves, chopped, or substitute cilantro if unavailable - 2 sprigs thyme - 1 tsp (5 g) salt, plus more to taste - 1 tsp (5 g) ground black pepper - 1 tsp (5 g) achiote (annatto) or 1 tbsp (15 ml) annatto oil for color - 2 tbsp (30 ml) lime juice - 2 tbsp (30 ml) chopped fresh parsley for garnish
Instructions
1. Heat coconut oil in a large heavy pot over medium heat. Add the chopped onion, garlic, bell pepper, and chile dulce; sauté until softened, about 5–6 minutes. 2. Stir in achiote or annatto oil for color, then add the coconut milk, coconut water (or additional thin coconut milk), and fish stock. Bring to a gentle simmer. 3. Add plantain, cassava, and yam (or sweet potato). Tuck in the corn rounds and thyme. Season with salt and black pepper. Simmer, uncovered, until root vegetables are nearly tender, about 20–25 minutes. 4. Add the fish chunks and shrimp to the pot, cover, and simmer gently for 6–8 minutes until fish and shrimp are cooked through but still firm. 5. Stir in chopped culantro, lime juice, and parsley; adjust seasoning with salt and pepper to taste. Remove thyme sprigs before serving. 6. Serve hot in deep bowls, spooning broth over the fish and vegetables. Traditionally accompanied by slices of lime and extra culantro on the side.
Nutrition Information
To get nutritional information, press the Get Nutrition Info button below.