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Embark on a culinary journey to the Caribbean with our Rondón recipe. This flavorful and hearty stew, known for its vibrant mix of seafood, tropical vegetables, and coconut broth, captures the essence of Caribbean cuisine. Join us in creating a bowl of Rondón that transports you to the sun-soaked shores of the islands.

Ingredients:

1 lb (0.45 kg) Shrimp, peeled and deveined

1 lb (0.45 kg) Snapper or Grouper, cut into chunks

1 lb (0.45 kg) Yuca (cassava), peeled and diced

1 lb (0.45 kg) Sweet Potatoes, peeled and diced

1 lb (0.45 kg) Plantains, sliced

1 Onion, finely chopped

2 Bell Peppers, diced

3 cloves Garlic, minced

1 can (14 oz) Coconut Milk

4 cups Fish or Seafood Broth

2 tbsp Vegetable Oil

1 tsp Ground Allspice

1 tsp Thyme, dried

Salt and Pepper to taste

2 tbsp Fresh Lime Juice

Fresh Cilantro, chopped (for garnish)

Instructions:

In a large pot, heat vegetable oil and sauté chopped onions and minced garlic until softened. Add diced yuca, sweet potatoes, and plantains to the pot, stirring to coat in the aromatic base. Pour in coconut milk and fish or seafood broth, bringing the mixture to a gentle simmer. Season with ground allspice, dried thyme, salt, and pepper. Add chunks of snapper or grouper to the pot, allowing them to cook in the flavorful broth. Finally, add shrimp to the stew, letting them cook until they turn pink and opaque. Finish with a splash of fresh lime juice.

Serving:

Serve Rondón hot, garnished with fresh cilantro. This Caribbean delight is perfect on its own or over a bed of rice.

Rondón is a celebration of the diverse and vibrant flavors found in Caribbean cuisine, combining fresh seafood, tropical vegetables, and the richness of coconut broth.