Rondón Carib Coast Stew

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A hearty Afro-Caribbean stew from Nicaragua's Miskito Coast, Rondón simmers white fish, shrimp, and salt pork together with yuca and green plantain in a fragrant, lightly spiced coconut milk broth. It's the kind of one-pot meal that tastes even better the day after it's made, when the allspice and thyme have fully infused the broth.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 28 gFat
• 17 gSaturated Fat
• 46 gCarbs
• 6 gFiber
• 8 gSugar
• 40 gProtein
• 720 mgSodium
• 950 mgPotassium
• 120 mgCalcium
• 4 mgIron
• 26 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the aromatic base

• 4 oz salt pork, diced into 1/2-inch pieces
• 1 large yellow onion, finely chopped
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, minced
• 1 whole scotch bonnet pepper (left intact, not slit)
• 2 tbsp fresh thyme leaves
• 1 tsp cracked allspice berries

For the broth and starchy roots

• 2 cups full-fat coconut milk
• 4 cups water or mild fish stock
• 1 lb yuca (cassava), peeled, halved lengthwise, and cut into 2-inch pieces
• 2 green (unripe) plantains, peeled and cut into 1-inch rounds
• 1 small sweet potato, peeled and cut into 1-inch cubes
• 1 bay leaf
• 1 1/2 tsp coarse sea salt, plus more to taste

For the seafood and finishing

• 1 lb firm white fish such as snapper, grouper, or mahi-mahi, cut into 1-inch cubes
• 1/2 lb large shrimp, peeled and deveined with tails left on
• 2 tbsp fresh lime juice
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh cilantro, for serving
• 2 scallions, thinly sliced, for serving
• Cooked white rice or boiled green bananas, to serve

Directions

1. Place a heavy Dutch oven or large pot over medium heat. Add the diced salt pork and cook for 5 to 6 minutes, stirring occasionally, until the fat has rendered and the pieces are lightly crisp. Remove with a slotted spoon, leaving about 2 tablespoons of fat in the pot, and reserve the cracklings.
2. Add the onion, red bell pepper, garlic, whole scotch bonnet, and thyme to the pot. Cook for 6 to 8 minutes, stirring often, until the vegetables are softened and the onion is translucent.
3. Pour in the coconut milk and water (or fish stock). Add the bay leaf and cracked allspice, scraping the bottom of the pot to release any browned bits. Bring the liquid to a gentle simmer.
4. Add the yuca, green plantain rounds, and sweet potato. Simmer uncovered for 20 to 25 minutes, until the yuca is fork-tender and the plantains are creamy but still holding their shape.
5. Stir in 1 1/2 teaspoons of sea salt and the black pepper. Gently nestle the fish cubes and shrimp into the simmering broth and cook for 5 to 6 minutes, until the fish flakes easily and the shrimp are pink and opaque.
6. Carefully stir in the lime juice. Taste the broth and adjust with more salt if needed; fish out and discard the whole scotch bonnet if you'd like to tame the heat.
7. Ladle the stew into deep bowls, giving each portion a generous share of fish, shrimp, yuca, and plantain. Scatter the reserved crispy salt pork, cilantro, and scallions over the top.
8. Serve immediately with a bowl of steamed white rice or boiled green bananas on the side to soak up the rich coconut broth.

Cook’s Notes

• For the deepest flavor, use freshly pressed coconut milk instead of canned; if using canned, choose an unsweetened, full-fat variety and shake the can well.
• Always keep the scotch bonnet pepper whole and intact. Slitting or crushing it will release the capsaicin and make the stew aggressively hot.
• If you can find them on the Nicaraguan Caribbean coast, drop in a handful of small flour-and-water dumplings during the final 15 minutes of simmering to soak up the broth.
• Choose firm-fleshed fish so the pieces hold their shape during the gentle simmer; delicate varieties like tilapia will fall apart.
• Rondón tastes even better the next day once the allspice and thyme have fully infused into the coconut broth. Reheat gently and loosen with a splash of water if it has thickened.

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