Rondón de MariscosCoconut Seafood Stew
Rondón is prepared in several Caribbean coastal traditions, including in Panama. This seafood version simmers root vegetables and plantain in coconut milk before adding fish and shrimp near the end.
Prep
25m
Cook
45m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 800mlCoconut Milk
- 500mlWater
- 400gCassava Root (peeled and cut into chunks)
- 400gYam (peeled and cut into chunks)
- 2pcsPlantain (peeled and cut into thick pieces)
- 150gOnion (finely chopped)
- 10gGarlic (crushed)
- 1pcsAjí Chombo Chili (left whole)
- 20gCulantro (finely chopped)
- 12gSalt
- 2gBlack Pepper
Seafood
- 500gRed Snapper (cut into large pieces)
- 300gShrimp (peeled)
- 30mlLime Juice
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the coconut milk and water in a large pot and bring to a gentle simmer over medium heat.
- 02
Add the onion, garlic, ají chombo chili, salt, and black pepper and cook until the broth is aromatic.
- 03
Add the cassava root and yam and simmer until they begin to soften.
- 04
Add the plantains and continue cooking until all the vegetables are tender but still holding their shape.
- 05
Stir in the culantro.
- 06
Add the red snapper to the simmering stew and cook gently until it flakes easily and reaches 63°C (145°F).
- 07
Add the shrimp and cook just until they turn firm and opaque.
- 08
Finish with the lime juice, remove the whole ají chombo chili if desired, and serve hot.
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