A rich, spicy coconut milk stew from the Caribbean coast loaded with fish, shrimp, yuca, plantain, and breadfruit, seasoned with thyme and scotch bonnet pepper.
Ingredients
500g firm white fish, cubed
300g shrimp, peeled
800ml coconut milk
500g yuca, peeled and chunked
2 green plantains, chunked
1 breadfruit, peeled and chunked (or extra yuca)
2 onions, diced
4 cloves garlic, minced
3 sprigs fresh thyme
1 scotch bonnet pepper, whole
2 tbsp coconut oil
Salt and pepper
Fresh cilantro
Instructions
1Heat coconut oil in a large pot. Saute onion, garlic, and thyme 3 min.
2Add coconut milk and bring to a simmer.
3Add yuca and plantain. Cook 15 min until starting to soften.
4Add breadfruit (if using), fish, and the whole scotch bonnet. Do not burst the pepper.
5Simmer 10 min. Add shrimp in the last 3 min.
6Remove scotch bonnet. Season with salt and pepper. Serve in deep bowls with cilantro.
Did You Know?
Rondon means "run down" in Creole English — the dish was originally made with whatever the fisherman ran down to catch that morning.