A rich coconut milk stew from the Caribbean coast loaded with fish, shrimp, plantain, yuca, breadfruit, and dasheen, seasoned with coconut and herbs.
Ingredients
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500g firm white fish fillets, cubed
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250g shrimp, cleaned
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2 cans coconut milk
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2 green plantains, peeled and sliced
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300g yuca, peeled and cubed
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200g breadfruit, peeled and cubed
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1 habanero pepper, whole
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4 cloves garlic, minced
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1 large onion, chopped
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Fresh thyme sprigs
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2 tbsp coconut oil
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Salt and pepper
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Fresh basil leaves
Instructions
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1
Heat coconut oil in a large pot. Sauté onion and garlic until fragrant, about 5 minutes.
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2
Add coconut milk and 2 cups water. Bring to a boil, then add yuca and breadfruit. Cook 15 minutes.
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3
Add green plantain slices and whole habanero pepper. Simmer another 15 minutes until root vegetables are tender.
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4
Add fish cubes and shrimp. Cook gently for 10 minutes without stirring too much to keep fish intact.
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5
Season with salt, pepper, thyme, and basil. The broth should be rich and creamy from the coconut milk.
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6
Remove habanero before serving. Ladle into deep bowls with plenty of broth and vegetables.
Did You Know?
Rondón gets its name from the English run down, referring to the long simmering process that reduces the coconut milk into a rich sauce.