Rondon

Ingredients

Coconut milk

4 cups

White fish fillets

1 pound, cut into chunks

Shrimp

1 pound, peeled and deveined

Mussels

1 pound, cleaned and debearded

Yam

1 medium, peeled and diced

Plantains

2 medium, peeled and sliced

Onion

1 large, chopped

Garlic

4 cloves, minced

Scotch bonnet pepper

1, whole (or to taste, for spice)

Fresh thyme

1 tablespoon, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, pour in the coconut milk and bring it to a gentle simmer over medium heat.
2. Add the chunks of white fish and cook for about 5 minutes until they begin to turn opaque.
3. Stir in the shrimp and mussels, cooking for an additional 5 minutes, or until the shrimp turns pink and the mussels open.
4. Add the diced yam and sliced plantains to the pot, along with the chopped onion, minced garlic, whole Scotch bonnet pepper, and chopped thyme.
5. Season with salt and black pepper to taste, then bring the mixture back to a boil.
6. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the yam and plantains are tender.
7. Remove the Scotch bonnet pepper before serving to control the heat level, or leave it in for those who enjoy a spicier broth.
8. Taste and adjust seasoning as needed, then serve the rondon hot, garnished with fresh thyme if desired.