NicaraguanBrunch

Recipe Story

origins & traditions

Rondón de Pescado is a beloved coastal dish from Nicaragua's Caribbean region, where African, Indigenous, and Caribbean culinary traditions blend beautifully. This hearty fish stew features tender white fish simmered in rich coconut milk alongside starchy root vegetables like yuca and sweet plantains. The dish gets its distinctive character from fresh herbs, scotch bonnet pepper heat, and the natural sweetness of coconut. Traditionally enjoyed as a leisurely weekend brunch, Rondón showcases the abundance of the Caribbean coast with its fresh seafood and tropical ingredients. The name "rondón" comes from the English "run down," referring to the coconut milk that has been cooked down to create a creamy, flavorful base. This version balances the richness of coconut with bright lime and fresh cilantro, creating a satisfying meal that transports you to Nicaragua's tropical shoreline.

Instructions

step by step

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Prepare the vegetables: Peel and cut yuca into 2-inch chunks. Peel plantains and slice into thick rounds. Dice bell peppers and onions. Mince garlic and ginger.
Season the fish: Cut snapper fillets into large chunks (about 3-inch pieces). Season with salt, black pepper, and lime juice. Set aside to marinate for 10 minutes.
Build the base: In a large stockpot, heat coconut oil over medium heat. Add onions and cook until softened, about 4 minutes. Add garlic and ginger, cooking until fragrant, about 1 minute.
Add aromatics: Stir in bell peppers, thyme, and bay leaves. Cook for 2-3 minutes until peppers begin to soften.
Create the coconut broth: Pour in coconut milk and add 2 cups of water. Bring to a gentle simmer. Season with salt and add cayenne pepper for heat.
Cook root vegetables: Add yuca chunks to the simmering liquid. Cook for 15 minutes until yuca begins to soften but still holds its shape.
Add plantains: Place plantain rounds into the pot. Continue simmering for 8-10 minutes until plantains are tender.
Finish with fish: Gently nestle the seasoned fish pieces into the stew. Cover and simmer for 8-10 minutes until fish is cooked through and flakes easily.
Final touches: Stir in fresh cilantro and adjust seasoning with additional salt and lime juice if needed. Remove bay leaves.
Serve: Ladle the stew into deep bowls, ensuring each serving has fish, vegetables, and plenty of coconut broth. Garnish with additional cilantro and lime wedges.

Rondón de Pescado con Leche de Coco

4.2 (21)

A vibrant Caribbean-Nicaraguan brunch featuring fresh fish simmered in coconut milk with plantains, cassava, and aromatic herbs. This coastal specialty combines tropical flavors in a comforting one-pot dish.

medium

55 min

6 servings

Ingredients

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Main Protein

800 grams snapper, cut into large chunks

Base

2 cups coconut, full-fat coconut milk

Vegetables

2 pieces plantain, peeled and sliced thick
500 grams potatoes, yuca/cassava, peeled and cubed

Aromatics

2 pieces bell-peppers, diced
1 pieces onions, diced
4 cloves garlic, minced
2 teaspoons ginger, fresh, minced

Cooking Fat

2 tablespoons coconut-oil

Herbs & Spices

2 teaspoons thyme, fresh or dried
2 pieces bay-leaves
4 tablespoons cilantro, fresh, chopped
1 teaspoons cayenne

Finishing

2 pieces lime, juiced

Seasoning

2 teaspoons salt, to taste
1 teaspoons black-pepper, freshly ground

Chef Tips

expert advice

•Chef Notes: Use the freshest fish available - red snapper is traditional, but grouper, mahi-mahi, or sea bass work beautifully.

•The key to perfect Rondón is gentle simmering; boiling will cause the fish to fall apart.

•For a richer flavor, toast the coconut before adding to intensify its nuttiness.

•If you prefer more heat, leave some seeds in the cayenne or add a whole scotch bonnet pepper (remove before serving).

•The yuca must be fully cooked - undercooked yuca can be bitter.

•Some cooks add sweet potato or ñame (tropical yam) for variety.

•For a more authentic Caribbean touch, add a splash of coconut water along with the coconut milk.

•This dish tastes even better the next day as flavors meld, though the fish is best enjoyed fresh.

•Serve with white rice on the side to soak up the delicious coconut broth, or enjoy with warm tortillas.

•This recipe easily doubles for larger gatherings.

Nicaraguan

⭐ Highly Rated

1h 30mmedium