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Rondón

Rondón
Nicaragua
⏱ — min. Serves: —

Ingredients

  • 1 lb (450g) fish fillets (such as tilapia or snapper), cut into chunks
  • 1/2 lb (225g) shrimp, peeled and deveined
  • 1 cup coconut milk
  • 4 cups fish or chicken stock
  • 2 large plantains, peeled and sliced into rounds
  • 2 large yams or sweet potatoes, peeled and cubed
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 tomatoes, diced
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon ground allspice
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish (optional)
  • Lime wedges for serving

Instructions

Prepare the Ingredients

Heat the vegetable oil in a large pot over medium heat.

Add the chopped onion, garlic, and bell pepper. Sauté until softened and fragrant, about 5 minutes.

Stir in the diced tomatoes and tomato paste. Cook for another 2-3 minutes.

Build the Base

Add the fish or chicken stock to the pot and bring to a simmer.

Stir in the paprika, cumin, thyme, and allspice. Season with salt and pepper to taste.

Add the plantain slices and yam or sweet potato cubes. Cook for about 10-15 minutes, or until the vegetables are tender.

Add the Seafood

Stir in the fish chunks and shrimp. Cook for an additional 5-7 minutes, or until the seafood is cooked through.

Add Coconut Milk

Pour in the coconut milk and stir to combine. Simmer for another 5 minutes to allow the flavors to meld together.

Finish and Serve

Taste and adjust seasoning as needed.

Garnish with fresh cilantro or parsley, if desired.

Enjoy your meal!