Entree: Costa Rica – Northern Culinary Region – Rondón (Caribbean coconut stew of fish, seafood, and starchy root vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1.5 lb (680 g) firm white fish (e.g., snapper or grouper), cut into 2-inch (5 cm) chunks
- 8 oz (225 g) raw shrimp, peeled and deveined
- 14 oz (400 ml) canned coconut milk
- 2 cups (480 ml) coconut water or water
- 1 lb (450 g) cassava (yuca), peeled and cut into 1½-inch (4 cm) pieces
- 1 lb (450 g) sweet potato, peeled and cut into 1-inch (2.5 cm) cubes
- 1 lb (450 g) pumpkin or butternut squash, peeled and cut into 1-inch (2.5 cm) cubes
- 1 large green plantain, peeled and cut into 1-inch (2.5 cm) coins
- 2 ears corn, cut into 2-inch (5 cm) rounds
- 1 medium onion, thinly sliced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 small Scotch bonnet or habanero pepper, left whole or slit for less heat
- 1 tbsp (15 ml) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1 tsp (2 g) ground allspice (pimento)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or culantro
- 1 lime, cut into wedges for serving

Instructions

1. Heat the vegetable oil in a large heavy pot or Dutch oven over medium heat. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
2. Stir in the thyme and ground allspice. Add the coconut milk and coconut water and bring to a gentle simmer.
3. Add the cassava, sweet potato, pumpkin, plantain, and corn. Nestle the Scotch bonnet into the stew. Partially cover and simmer gently for 25–30 minutes, stirring occasionally, until the root vegetables are nearly tender.
4. Add the fish chunks and shrimp, pushing them down into the simmering liquid. Simmer uncovered for another 8–12 minutes until the fish is opaque and vegetables are fully cooked; avoid vigorous boiling to keep the fish tender.
5. Taste and season with salt and black pepper. Stir in chopped cilantro. Remove and discard the whole Scotch bonnet pepper if you used it whole for flavor without intense heat.
6. Serve hot with lime wedges. Traditionally accompanied by steamed rice or corn tortillas; ladle so the broth and vegetables are together with the fish and shrimp.