Teresa's Recipes
Rondon
Rondon is a vibrant and hearty Caribbean soup that embodies the spirit of the islands. This delightful dish combines a medley of fresh seafood, including shrimp, mussels, and fish, with nourishing vegetables like yam and plantains, all simmered in a luscious coconut milk broth. Originating from the coastal regions of the Caribbean, Rondon has roots in the fishing communities where local ingredients are celebrated. Each spoonful transports you to sun-kissed shores and warm breezes, making it a perfect dish for gatherings or cozy evenings at home.
Ingredients
- 4 cups Coconut milk
- 1 pound, cut into chunks White fish fillets
- 1 pound, peeled and deveined Shrimp
- 1 pound, cleaned and debearded Mussels
- 1 medium, peeled and diced Yam
- 2 medium, peeled and sliced Plantains
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 1, whole (or to taste, for spice) Scotch bonnet pepper
- 1 tablespoon, chopped Fresh thyme
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 20g
- Carbs: 30g
- Protein: 25g
- Sodium: 300mg
- Sugar: 5g
Instructions
- In a large pot, pour in the coconut milk and bring it to a gentle simmer over medium heat.
- Add the chunks of white fish and cook for about 5 minutes until they begin to turn opaque.
- Stir in the shrimp and mussels, cooking for an additional 5 minutes, or until the shrimp turns pink and the mussels open.
- Add the diced yam and sliced plantains to the pot, along with the chopped onion, minced garlic, whole Scotch bonnet pepper, and chopped thyme.
- Season with salt and black pepper to taste, then bring the mixture back to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the yam and plantains are tender.
- Remove the Scotch bonnet pepper before serving to control the heat level, or leave it in for those who enjoy a spicier broth.
- Taste and adjust seasoning as needed, then serve the rondon hot, garnished with fresh thyme if desired.
Tips
- For a heartier version, consider adding other seafood like crab or lobster.
- You can substitute the fish with your choice of firm white fish, such as snapper or tilapia.
- If you prefer a milder dish, you can replace the Scotch bonnet with a milder chili or omit it altogether.