Rondón Costarricense
A rich and flavorful seafood stew, often made with coconut milk, root vegetables, and various types of fish and shellfish. It's a staple in Costa Rica's Caribbean coast, known for its comforting and aromatic qualities.
🧂 Ingredients
- 800 ml Coconut milk(full fat)
- 500 g Fish fillets(such as snapper or sea bass, cut into chunks)
- 200 g Shrimp(peeled and deveined)
- 2 medium Plantains(green, peeled and cut into 2-inch pieces)
- 300 g Yuca(peeled and cut into 2-inch pieces)
- 1 medium Sweet potato(peeled and cut into 2-inch pieces)
- 1 medium Onion(chopped)
- 1 medium Bell pepper(chopped)
- 3 cloves Garlic(minced)
- 1 small Scotch bonnet pepper(finely chopped, seeds removed for less heat (optional))
- 1/2 cup Cilantro(chopped, for garnish)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
In a large pot or Dutch oven, sauté the onion, bell pepper, and garlic in a little oil over medium heat until softened, about 5-7 minutes.
⏱️ 7 minutes - 2
Add the coconut milk, plantains, yuca, sweet potato, and scotch bonnet pepper (if using). Bring to a simmer.
💡 Tip: Ensure all vegetables are submerged in the liquid. - 3
Cover and cook for about 20-25 minutes, or until the root vegetables are tender.
⏱️ 25 minutes💡 Tip: Stir occasionally to prevent sticking. - 4
Gently add the fish chunks and shrimp to the pot. Cook for another 8-10 minutes, or until the fish is cooked through and the shrimp are pink and opaque.
⏱️ 10 minutes💡 Tip: Avoid over-stirring to keep the fish from breaking apart. - 5
Season with salt and black pepper to taste. Garnish with fresh cilantro before serving.
💡 Tip: Taste and adjust seasoning as needed.
💡 Pro Tips
- ✓For a spicier version, leave some seeds in the scotch bonnet pepper.
- ✓You can add other seafood like mussels or clams.
- ✓Serve hot with white rice or crusty bread.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a splash of lime juice at the end for brightness.
- Incorporate other vegetables like carrots or chayote.