Rondon (Caribbean Seafood Stew)

🛒 Ingredients

• Full-fat Coconut Milk 100 g · 230 kcal
• White Fish Fillet (e.g., cod, snapper) 120 g · 120 kcal
• Large Shrimp, peeled & deveined 60 g · 51 kcal
• Yuca (Cassava), peeled, chopped 90 g · 144 kcal
• Green Plantains, peeled, chopped 120 g · 146 kcal
• Sweet Potato, peeled, chopped 60 g · 52 kcal
• Onion, chopped 38 g · 15 kcal
• Garlic, minced 5 g · 8 kcal
• Red Bell Pepper, chopped 38 g · 12 kcal
• Scotch Bonnet Pepper (whole, for flavor) 3 g · 1 kcal
• Fresh Thyme sprigs 1 g · 0 kcal
• Fresh Cilantro, chopped 3 g · 1 kcal
• Lime juice 8 g · 2 kcal

👨‍🍳 Instructions

1. Prepare the vegetables: Peel and chop the yuca, green plantains, and sweet potato into 1-inch chunks.
2. In a large pot or Dutch oven, combine the coconut milk, 2 cups of water, chopped onion, minced garlic, chopped bell pepper, Scotch bonnet pepper (whole), and thyme sprigs.
3. Bring the mixture to a boil, then reduce heat to a simmer. Add the yuca, green plantains, and sweet potato; cook for 30 minutes or until vegetables are tender.
4. Add the white fish fillets and shrimp to the pot. Gently push them down into the liquid.
5. Continue to simmer for another 7-10 minutes, or until the fish is cooked through and the shrimp turn pink.
6. Remove the Scotch bonnet pepper and thyme sprigs. Stir in the fresh cilantro and lime juice.
7. Season with salt to taste, if needed, and serve hot.